A delightful and nutritious vegan dish combining quinoa and chickpeas, infused with aromatic spices.
Heat the olive oil in a stockpot over medium heat.
Using extra virgin olive oil adds a rich flavor to the dish.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onions from burning.
Stir in the minced garlic and cook for another minute.
Adding garlic later prevents it from burning and becoming bitter.
Mix in the tomato paste, cumin, turmeric, black pepper, and salt, and cook for 1 minute.
Cooking the spices enhances their aroma and flavor.
Add the quinoa and stir to coat with the spice mixture.
Toasting the quinoa slightly in the spices brings out its nutty flavor.
Pour in the vegetable broth and add the chickpeas. Bring to a boil.
Ensure the broth fully covers the quinoa for even cooking.
Reduce the heat to low, cover, and simmer until the quinoa is cooked and the liquid is absorbed, about 18 minutes.
Avoid lifting the lid too often to maintain consistent cooking temperature.
Fluff the quinoa with a fork and serve warm.
Fluffing with a fork keeps the quinoa light and airy.
Continue in our app for the best experience
