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

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.