Chickpea-Quinoa Pilaf (Vegan) |
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Prep Time: 14 Minutes Cook Time: 40 Minutes |
Ready In: 54 Minutes Servings: 8 |
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Delicious! The quinoa really absorbs all the spices in this recipe and the chickpeas are a welcome addition. Feel free to use different beans if you want! This recipe came from Veganomicon. Ingredients:
2 tablespoons olive oil |
1 small yellow onion, chopped finely (about one cup) |
2 garlic cloves, minced |
1/2 teaspoon ground cumin |
1 tablespoon coriander seed, crushed (spice grinder or mortar and pestle) |
fresh ground pepper, to taste |
1/2 teaspoon salt |
1 tablespoon tomato paste |
1 cup quinoa (rinsed well) |
1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups cooked) |
2 cups vegetable broth (or reconstituted bullion) |
Directions:
1. In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
2. Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
3. Add the quinoa and saute for 2 minutes.
4. Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
5. Fluff with a fork and serve.
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