Quinoa and Chickpea Stew

5 from 1 vote

Quinoa and Chickpea Stew

This delightful Chickpea Stew recipe is packed with protein-rich chickpeas and quinoa, a variety of vegetables, and aromatic spices, this stew is a perfect addition to your culinary repertoire.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 151kcal

Author: Hawwa

Ingredients

1 Tbsp Olive Oil
¼ Cup Onion (Chopped)
1 Tbsp Garlic (Crushed)
½ Cup Celery
½ Cup Carrots
1 Cup Tomatoes
½ Cup Chickpeas
½ Cup Quinoa (Washed and Drained)
1 Tsp Salt
½ Tsp Chili Powder
¼ Tsp Turmeric Powder
¼ Tsp Coriander Powder
¼ Tsp Curry Powder
4 Cups Vegetable Stock
2 Tbsp Cilantro Leaves (chopped)
½ Lemon Juice

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced celery and diced carrots to the pot. Sauté for about 5-6 minutes, until the vegetables start to soften.
Next, add the soaked quinoa and canned chickpeas (washed and drained) to the pot and give everything a good stir to mix the ingredients evenly.
Sprinkle in the Salt, Chili Powder, Turmeric Powder, Coriander Powder and Curry Powder. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 15-20 minutes, or until the quinoa is cooked and the vegetables are tender.
Taste and adjust the seasonings if needed.
Once the quinoa is cooked and the flavors have melded together, remove the pot from the heat.
Add some lemon juice and cilantro leaves for color and flavor.
Ladle the Quinoa, Chickpea, and Vegetables Stew into bowls and garnish with some coconut cream and freshly chopped parsley or cilantro.
Serve the stew as a wholesome stand alone meal or pair it with a slice of crusty bread for a satisfying feast.

Video

Nutrition