Quinoa-Chickpea Curry (An Indian Fusion Play On Rice and Beans)

For a work, pre-Thanksgiving celebration, my health center is having a staff potluck. This is what I decided to make for the potluck. Hope everyone likes it on Thanksgiving Eve!

Makes 15 servings.                                          Serving Size = 1 cup 

Ingredients

1 c dried chickpeas

1 ½ c dry quinoa

1 ½ c diced carrots

2 c shredded kale

2 c diced medium tomatoes

1 x 28 oz can diced tomatoes

1 tbsp cumin

2 tsp cayenne pepper

1 tbsp turmeric

2 tbsp black pepper

1 tbsp salt

Directions

1. Fill a 10-quart stock pot about half way with water. Pour in chickpeas and allow water to come to a boil.
2. Allow chickpeas to boil in pot for about 30 minutes. Then add quinoa into pot.
3. Allow to chickpea and quinoa to boil until water begins to evaporate so that the quinoa is visible in the bubbling water.
4. Add canned diced tomatoes to pot. Allow to boil together for 10 minutes.
5. Add in vegetables and spices.
6. Boil until almost all the liquid has evaporated out.
7. Serve and enjoy!