Chickpea Coconut Curry with Quinoa

October first. I’m not sure how that happened, but I am grateful that it did. To say that September has been a stressful month would be an epic understatement. I am more than happy to put it behind me.

It started out well. Students entered my classroom on September first and I was all ready for them. I was feeling pretty good about my second year in the same grade level, teaching the same subject, at the same school. Rookie years aren’t a whole lot of fun for me. Kinda makes you wonder why I haven’t stayed in the same grade level for the past 15 years, doesn’t it?

Anyway. I digress.

Labor Day weekend was very enjoyable. We attended the wedding of a family friend. She just so happened to be marrying the nephew of a coworker of mine. It was a fun night hanging out with long time friends.

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Sunday after church, we drove to the Twin Cities to help our son, Logan, get set up in his new apartment. Our oldest daughter came along, as did Quinn (the dog). We spent 24 hours eating, and hiking our way through St. Paul. You could not have asked for a more beautiful weekend.

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As we drove home Monday night, I felt eager to go back to work. I was excited for the week ahead. Honest. Not even being sarcastic here.

And then Tuesday happened. Since then I’ve had a hard time recovering. It feels like I am woefully behind. There just does not seem to be enough time in the day to accomplish all that I feel I need to accomplish.

So, between the change in weather (Hello, Autumn!) and my mood, I have been craving comfort foods. This is what happened a few weeks ago. It was one of those nights where I got home from school, felt incredibly uninspired, but knew I had to throw something together to eat. Seems to be a lot of peppers, carrots, onions and garlic in the CSA as of late. Pretty happy with the way this turned out!

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Chickpea Coconut Curry with Quinoa

1 T. coconut oil

1 small onion

3 cloves garlic

1 red pepper

3 carrots

2 cans chickpeas

1 can full fat coconut milk

1/2 – 1 cup vegetable broth

1 T. curry

1/2 t. ginger

1 cup cooked quinoa

salt (to taste)

cayenne (to taste)

Saute onions and garlic in coconut oil. Add red peppers and carrots (or whatever veggies you have on hand) and cook until crisp tender. Add coconut milk, vegetable broth, curry and ginger. Stir, and simmer for 10 minutes or so. Stir in chickpeas and quinoa. Simmer for another 20 minutes. Taste. Add salt and cayenne to taste. The cayenne really knocks this out of the park.

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