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Wednesday 23 August 2017
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Spicy Moroccan Chickpeas with Quinoa

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Unlike any other non-animal product, quinoa contains all nine amino acids, making it a complete protein. In addition to a sizable amount of protein, quinoa is also an excellent source of fiber, calcium, phosphorus, folate, and many B vitamins. Just rinse those little suckers off for a few minutes, throw em’ in a pot of water, and simmer until they all explode into little curly q’s. When approaching this recipe, instead of running out to buy couscous (this gal’s trying to develop a budget), I cooked up a big pot of quinoa not only as a side to this dish, but enough to last me for the week.

Quinoa keeps well in the fridge and is quite versatile, reliably stepping in whenever you’re in a pinch for breakfast (reheat with a fistful of berries, honey, and nuts) or dinner. Of course, if quinoa really isn’t your thing, opt for the traditional accompaniment of couscous.

Spicy-Moroccan-Chickpeas-with-Quinoa

 

 

 

Spicy Morocccan Chickpeas with Quinoa

Spicy Moroccan Chickpeas with Quinoa INGREDIENTS

Quinoa
1 cup quinoa
1 1/4 cups water

Chickpeas
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 teaspoon cayenne pepper (more or less, according to taste)
3/4 teaspoons cinnamon
1 tablespoon fresh ginger
2 garlic cloves, minced
1 stalk celery, diced
3 cups cauliflower florets
3 cups cooked chickpeas (or two 15 oz cans chickpeas)
14 oz can organic crushed tomatoes
1 cup vegetable broth
1/2 cup parsley leaves, chopped
1 cup cilantro leaves, chopped
juice of 1 lemon

Garnishes
1/2 cup dried apricots, chopped
low-fat Greek yogurt, to taste
cilantro
lemon wedges

Method for Spicy Moroccan Chickpeas with Quinoa

1.) Before prepping the chickpea ingredients, begin the quinoa. Rinse thoroughly in a fine mesh strainer for several minutes, using your fingers to really get in there as quinoa is typically quite filthy. Bring quinoa and water to a boil in a small saucepan, reduce heat, and simmer for 20 minutes or so; until water is fully absorbed and the quinoa has “sprouted” to reveal its little curls. Remove from heat and set aside. Before serving, fluff with a fork.

2.) Begin the chickpeas. Heat oil in a heavy-bottomed skillet, Dutch Oven, or tagine over medium heat. Add onions and saute for 1 minute. Add all of the spices, ginger, and garlic and saute for 5 minutes or so; until onions are softened and beginning to brown.

3.) Add celery and cauliflower and stir well to coat with the spices. Cook for 4 minutes, stirring frequently. Add chickpeas, tomatoes, and broth. Bring to a boil and then reduce heat to low. Simmer for 10-15 minutes; until cauliflower is fork-tender.

4.) Remove from heat and stir in parsley, cilantro, and lemon juice. Serve with a scoop of quinoa and garnished with apricots, yogurt, cilantrohabituallyhungry.wordpress.com and with a lemon wedge on the side.

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