Ingredients
- 1 Tbsp coconut oil, ghee, or olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 Tbsp finely chopped fresh ginger
- 1 (15 oz) can chickpeas, drained and liquid reserved
- 1 1⁄4 tsp curry powder
- 1⁄4 tsp ground turmeric
- 1 tsp salt, plus more as needed
- Pinch of red pepper flakes (optional)
- Freshly ground black pepper
- 4 cups low-sodium vegetable or chicken broth
- 1⁄4 cup uncooked white quinoa, rinsed
- 2 cups baby arugula or spinach, coarsely chopped
- Zest and juice of 1 lemon, divided
