Moroccan Chickpea Stew With Quinoa

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2. 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. 3

   Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.

4. 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. 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. 6

   Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.

7. 7

   Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

* Per serving · 4 servings · Values may vary.