Moroccan Chickpeas Veg Stew with Quinoa
- Daana Category
- Slow and easy
Cuisine
Nutritional Values
What We Send
What You'll Require
Utensils
- 1 x Heavy bottom pot
- 1 x Wooden Spoon / Spatula
- 1 x Serving Bowls
- Fine mesh sieve or Colander
Pre Preparation
Drain the chickpeas.
Wash and drain the veggies.
Peel and crush garlic.
Wash and finely chop parsley for garnish.
Rinse the quinoa: Only when ready to start cooking.
Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa.
Cooking
Cooking Moroccan Chickpeas Veggies Stew
Heat olive oil in a heavy bottom pot, add the sliced onions, saute till golden brown approx. 7-8 minutes on medium heat.
Add crushed garlic. Saute for a few minutes.
Add the chickpeas and spice mix saute for 1-2 minutes.
Add tomato puree and saute for 1-2 minutes.
Add around 1ltr of water, check seasoning, add the veggies cover and bring to a boil.
Reduce heat and cook on slow flame for 10-15 minutes till chickpeas and veggies are fully cooked and tender, add sliced olives and turn off the heat.
Note: At this stage start cooking the Quinoa.
Remove into a serving bowl and garnish with chopped parsley.
Cooking the Quinoa
Add the rinsed Quinoa to 300ml water in a saucepan. Bring the mixture to a boil over medium-high heat, reduce heat to maintain a gentle simmer.
Cook until the Quinoa has absorbed all of the water, about 10 to 15 minutes. Reduce heat as time goes on to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the Quinoa time to pop open into little curlicues, so it’s nice and fluffy.
Remove the lid and fluff the Quinoa with a fork. Season with salt, to taste.
To Serve
Dish out Quinoa on a plate and serve with a bowl of Moroccan Chickpeas Veggies Stew.