Name: Moroccan Chickpea Stew with Quinoa
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Cherry tomatoes - 1 pint; Olive oil, or to taste, divided - 3 tablespoons; Salt and ground black pepper to taste - 1 pinch; Onion, diced - 1; Garlic, minced, or more to taste - 3 cloves; Smoked paprika - 1 ½ teaspoons; Ground cumin - 1 ½ teaspoons; Ground coriander - ¾ teaspoon; Cayenne pepper (Optional) - ⅛ teaspoon; Salt, or to taste - 1 teaspoon; Ground black pepper, or to taste - 1 teaspoon; Diced tomatoes - 1 (15.5 ounce) can; Chopped green chiles - 1 (4.5 ounce) can; Chickpeas, drained and rinsed - 1 (15.5 ounce) can; Water - 3 cups; Uncooked quinoa - 1 ½ cups; Plain Greek yogurt - 2 tablespoons; Hummus spread - 1 tablespoon; Water - 1 tablespoon; White vinegar - ¼ teaspoon; Green onions, sliced (Optional) - 2; Chopped fresh cilantro, or to taste - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Chickpea Stew with Quinoa

1. Cherry tomatoes - 1 pint

2. Olive oil, or to taste, divided - 3 tablespoons

3. Salt and ground black pepper to taste - 1 pinch

4. Onion, diced - 1

5. Garlic, minced, or more to taste - 3 cloves

6. Smoked paprika - 1 ½ teaspoons

7. Ground cumin - 1 ½ teaspoons

8. Ground coriander - ¾ teaspoon

9. Cayenne pepper (Optional) - ⅛ teaspoon

10. Salt, or to taste - 1 teaspoon

11. Ground black pepper, or to taste - 1 teaspoon

12. Diced tomatoes - 1 (15.5 ounce) can

13. Chopped green chiles - 1 (4.5 ounce) can

14. Chickpeas, drained and rinsed - 1 (15.5 ounce) can

15. Water - 3 cups

16. Uncooked quinoa - 1 ½ cups

17. Plain Greek yogurt - 2 tablespoons

18. Hummus spread - 1 tablespoon

19. Water - 1 tablespoon

20. White vinegar - ¼ teaspoon

21. Green onions, sliced (Optional) - 2

22. Chopped fresh cilantro, or to taste - ¼ cup

How to cook deliciously - Moroccan Chickpea Stew with Quinoa

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2. Stage

Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.

3. Stage

Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.

4. Stage

Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.

5. Stage

While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

6. Stage

Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.

7. Stage

Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.