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Moroccan Chickpea Stew with Quinoa
Moroccan Chickpea Stew with Quinoa
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Flavorful Moroccan chickpea stew with roasted cherry tomatoes, creamy Greek yogurt sauce, and quinoa.
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
  • 1.5 teaspoons smoked paprika
  • 1.5 teaspoons ground cumin
  • 0.75 teaspoon ground coriander
  • 0.125 teaspoon cayenne pepper
  • 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
  • 1.5 cups uncooked quinoa
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon hummus spread
  • 1 tablespoon water
  • 0.25 teaspoon white vinegar
  • 2 green onions, sliced
  • 0.25 cup chopped fresh cilantro, or to taste
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and cover a baking sheet with aluminum foil.
  • Arrange cherry tomatoes on a baking sheet, then drizzle with olive oil. Season with salt and pepper, toss to coat evenly.
  • Roast the tomatoes in the preheated oven until they blister, pop, and their skins start to char, which should take about 15 to 20 minutes.
  • Heat the rest of the olive oil in a large Dutch oven over medium-high heat. Sauté onion until translucent for about 4 to 5 minutes. Stir in garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper; cook until aromatic for 30 to 60 seconds. Pour in tomatoes and green chiles, bring to a boil, then simmer. Add chickpeas, cherry tomatoes along with their juices. Cover and simmer for 30 minutes.
  • While the stew is simmering, in a saucepan, bring 3 cups of water and quinoa to a boil. Cover, reduce heat to medium-low, and simmer for 15-20 minutes until quinoa is tender.
  • Combine creamy Greek yogurt, flavorful hummus, a touch of water, and tangy vinegar in a bowl to create a luscious sauce. Season generously with salt and pepper to taste.
  • Present the hearty stew over a bed of fluffy quinoa and generously garnish with dollops of cool yogurt sauce, freshly sliced green onions, and fragrant cilantro leaves.

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