Moroccan Chickpea Stew with Quinoa

This Moroccan chickpea stew is super flavorful, warm, hearty, easy to make, cheap, and to top if off, really good for you. Give it a try!

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 359 Calories

Ingredients

• 1 tablespoon water
• 3 cups water
• 1 teaspoon salt, or to taste
• 1 pinch salt and ground black pepper to taste
• 1 onion, diced
• 1 ½ teaspoons ground cumin
• ⅛ teaspoon cayenne pepper (Optional)
• 1 pint cherry tomatoes
• ¼ cup chopped fresh cilantro, or to taste
• 1 ½ teaspoons smoked paprika
• 3 cloves garlic, minced, or more to taste
• 2 tablespoons plain Greek yogurt
• 1 (4.5 ounce) can chopped green chiles
• 1 (15.5 ounce) can chickpeas, drained and rinsed
• 1 (15.5 ounce) can diced tomatoes
• ¾ teaspoon ground coriander
• ¼ teaspoon white vinegar
• 2 green onions, sliced (Optional)
• ground black pepper, or to taste
• 3 tablespoons olive oil, or to taste, divided
• 1 ½ cups uncooked quinoa
• 1 tablespoon hummus spread

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 7

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