Prep 14 mins
Cook 40 mins
Delicious! The quinoa really absorbs all the spices in this recipe and the chickpeas are a welcome addition. Feel free to use different beans if you want! This recipe came from Veganomicon.
- 29.58 ml olive oil
- 1 small yellow onion, chopped finely (about one cup)
- 2 garlic cloves, minced
- 2.46 ml ground cumin
- 14.79 ml coriander seed, crushed (spice grinder or mortar and pestle)
- fresh ground pepper, to taste
- 2.46 ml salt
- 14.79 ml tomato paste
- 236.59 ml quinoa (rinsed well)
- 425.24 g can chickpeas, drained and rinsed (or 2 cups cooked)
- 473.18 ml vegetable broth (or reconstituted bullion)
- In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
- Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
- Add the quinoa and saute for 2 minutes.
- Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
- Fluff with a fork and serve.
This is a yummy recipe, spices very good. Next time I will add more veggies for texture/flavor, or to make more of a main dish.
This was very tasty! I served it on toasted Naan bread and mashed the garbanzo beans a bit. Yummy!
This was quick and easy to throw together and comes from one of my all time favorite cookbooks. I followed the recipe exactly and felt it was a bit on the bland side. Next time I'll take more liberties with the spices for sure. Good basic recipe to play with though. Thanks for posting!