Moroccan Chickpea Stew with Quinoa

This Moroccan chickpea stew is super flavorful, warm, hearty, easy to make, cheap, and to top if off, really good for you. Give it a try!

INGRIDIENT

1 pint cherry tomatoes

3 tablespoons olive oil, or to taste, divided

1 pinch salt and ground black pepper to taste

1 onion, diced

3 cloves garlic, minced, or more to taste

1 ½ teaspoons smoked paprika

1 ½ teaspoons ground cumin

¾ teaspoon ground coriander

⅛ teaspoon cayenne pepper (Optional)

1 teaspoon salt, or to taste

ground black pepper, or to taste

1 (15.5 ounce) can diced tomatoes

1 (4.5 ounce) can chopped green chiles

1 (15.5 ounce) can chickpeas, drained and rinsed

3 cups water

1 ½ cups uncooked quinoa

2 tablespoons plain Greek yogurt

1 tablespoon hummus spread

1 tablespoon water

¼ teaspoon white vinegar

2 green onions, sliced (Optional)

¼ cup chopped fresh cilantro, or to taste

DIRECTION

Step: 1

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

Step: 2

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.

Step: 3

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

Step: 4

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.

Step: 5

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.

Step: 6

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

Step: 7

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

NUTRITION FACT

Per Serving: 359 calories; protein 11.9g; carbohydrates 53.6g; fat 11.3g; cholesterol 0.9mg; sodium 1022.4mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.

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