Moroccan Chickpea Stew With Quinoa Recipe

Name: Moroccan Chickpea Stew With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 teaspoons smoked paprika; 1 1/2 teaspoons ground cumin; 3/4 teaspoon ground coriander; 1/8 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 1/2 cups uncooked quinoa; 2 tablespoons plain Greek yogurt; 1 tablespoon hummus spread; 1 tablespoon water; 1/4 teaspoon white vinegar; 2 green onions, sliced (optional); 1/4 cup chopped fresh cilantro, or to taste

Servings: persons

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 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/8 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 1/2 cups uncooked quinoa
2 tablespoons plain Greek yogurt
1 tablespoon hummus spread
1 tablespoon water
1/4 teaspoon white vinegar
2 green onions, sliced (optional)
1/4 cup chopped fresh cilantro, or to taste

1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
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.
3
Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.
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.
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.
6
Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.
7
Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 pint cherry tomatoes, 3 tablespoons olive oil, or to taste, divided, 1 pinch salt and ground black pepper to taste, 1 onion, diced, and more.

Yes, Moroccan Chickpea Stew With Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chickpea Stew With Quinoa

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