Name: Quinoa and Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups dry quinoa or 1 recipe Easy Couscous; 1 large onion; 3 cloves garlic; 2 large sweet potatoes (about 1 ¾ pounds); 2 tablespoons olive oil; 1 teaspoon each paprika and ground cumin; 1/2 teaspoon each ground coriander, ground turmeric, and ground ginger; 1/4 teaspoon ground cinnamon; 1/2 teaspoon each kosher salt and ground black pepper; 2 pinches cayenne pepper; 1 15-ounce can diced tomatoes; 2 cups vegetable broth; 15 ounces chickpeas, drained (or 1 1/2 cups cooked); 3 cups baby spinach (or chopped spinach); 2 tablespoons chopped fresh cilantro, for garnish; 1 lemon, for garnish; 1 cup Greek yogurt, for garnish

Description

A hearty and healthy quinoa and chickpea stew loaded with vegetables and spices.

Ingredients

Scale

2 cups dry quinoa or 1 recipe Easy Couscous
1 large onion
3 cloves garlic
2 large sweet potatoes (about 1 ¾ pounds)
2 tablespoons olive oil
1 teaspoon each paprika and ground cumin
1/2 teaspoon each ground coriander, ground turmeric, and ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon each kosher salt and ground black pepper
2 pinches cayenne pepper
1 15-ounce can diced tomatoes
2 cups vegetable broth
15 ounces chickpeas, drained (or 1 1/2 cups cooked)
3 cups baby spinach (or chopped spinach)
2 tablespoons chopped fresh cilantro, for garnish
1 lemon, for garnish
1 cup Greek yogurt, for garnish

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Instructions

Make the quinoa using the stovetop method or Instant Pot method. When it’s done, sprinkle with a little kosher salt to taste.
Dice the onion and mince the garlic. Chop the sweet potatoes into bite-sized pieces.
In a large pot, heat the olive oil. Sauté the onion for about 5 minutes. Add the minced garlic and sauté about 1 minute.
Stir in the paprika, cumin, coriander, turmeric, ginger, cinnamon, kosher salt, black pepper, and cayenne pepper. Stir about 30 seconds, then add diced tomatoes and broth.
Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas. Simmer 25 to 30 minutes until the potatoes are tender. Stir in the spinach in the last 2 minutes.
Serve over the quinoa, garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.

Notes

For added flavor, cook the quinoa in vegetable broth instead of water.
This stew can be made ahead of time and stored in the refrigerator for up to three days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg