Quinoa and Chickpea Stew

A warming and hearty stew featuring protein-rich quinoa and chickpeas, complemented by a medley of nutritious vegetables and aromatic spices. Perfect for a cozy dinner to keep you full and satisfied.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1 can (15 oz) chickpeas, drained and rinsed

1 cup quinoa, rinsed

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes

1 tsp salt

1/2 tsp black pepper

2 cups fresh spinach, roughly chopped

Juice of 1 lemon

Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and sauté until translucent, about 5 minutes.

3. Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper, cooking for another minute.

4. Add the chickpeas, quinoa, vegetable broth, diced tomatoes, salt, and black pepper.

5. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes or until quinoa is cooked.

6. Stir in the spinach and lemon juice, cooking until the spinach wilts.

7. Adjust seasoning if necessary and serve hot, garnished with fresh cilantro if using.

Storage

Let the stew cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days.

Reheating

Reheat on the stovetop over medium heat until warmed through, adding a splash of water or broth if needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.