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Serving: Serve this dish as a main meal, or pair it with a side of vegetables or a simple salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish can also be enjoyed cold as a salad the next day!
Variations:
Add Veggies: You can add spinach, kale, or bell peppers to the skillet for extra vegetables and nutrients.
Spicy Version: If you like heat, add a pinch of cayenne pepper or some chopped chili peppers to the spices.
Sauce Option: Top with a drizzle of tahini or a yogurt-based sauce for added creaminess.
FAQ:
Q: Can I use dried chickpeas instead of canned?
A: Yes! Just make sure to soak and cook the dried chickpeas ahead of time according to package instructions.
Q: Is this recipe gluten-free?
A: Yes! Both quinoa and chickpeas are naturally gluten-free, making this recipe a great choice for those with gluten sensitivities.
Q: Can I make this recipe in advance?
A: Absolutely! This recipe stores well and can be made in advance for meal prep. Just store it in the refrigerator and reheat when needed.
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