Ingredients
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2 tablespoons olive oil
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1 small yellow onion, chopped finely (about one cup)
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2 garlic cloves, minced
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1/2 teaspoon ground cumin
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1 tablespoon coriander seed, crushed (spice grinder or mortar and pestle)
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1/2 teaspoon salt
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1 tablespoon tomato paste
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1 cup quinoa (rinsed well)
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1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups cooked)
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2 cups vegetable broth (or reconstituted bullion)
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fresh ground pepper, to taste
Instructions
- 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.
- Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
- Add the quinoa and saute for 2 minutes.
- 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.
- Fluff with a fork and serve.