Warmly Spiced Chickpea Stew

 

This recipe offers an opportunity to see how a variety of spices, like curry, fennel, paprika, basil, nutmeg, and bay leaf, come together to create a warm and comforting meal. A cross between a casserole and a stew, quinoa and chickpeas are simmered with warm, earthy spices, and balanced with the sweetness of dried figs. Did someone say, “cozy”?

Warmly Spiced Chickpea Stew

Ingredients

 1 tbsp water (+1 tbsp as needed)

 1 cup onion (chopped)

 1 cup organic red pepper (chopped)

 1 cup fennel bulb, chopped (first remove core and stalks from the bulb, + 1/2 cup as needed)

 3 large garlic cloves (minced or grated)

 1 tsp salt (optional)

 ground black pepper (optional) to taste

 1 ½ tsp curry powder

 1 tsp fennel seed

 1 ½ tsp paprika

 1 ½ tsp dried basil

 ¾ tsp ground cinnamon

 ¼ tsp freshly ground nutmeg

 ⅛ tsp allspice

 ½ cup vegetable broth (unsalted, preferably homemade)

 ¾ cup dry quinoa (rinsed)

 2 cups chickpeas (homemade or BPA-free canned, drained and rinsed)

 2 cups water (plus another 2–4 tbsp if needed)

 1 bay leaf (dried or fresh)

 ⅓ cup dried black mission figs, chopped (or chopped dried apricots)

 ½ cup pumpkin seeds, chopped or chopped pistachios (optional, for finishing)

 1 balsamic reduction, drizzle (optional)

Directions

1

In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt if using, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir through, cover, and cook for 6–8 minutes, stirring occasionally.

2

Add vegetable broth, bring to a boil and let boil for a couple of minutes.

3

Then add quinoa, chickpeas, water (start with 2 cups) and bay leaf and stir through.

4

Bring mixture to a boil, then reduce heat to medium/medium-low, cover and let cook for 18–22 minutes.

5

Once quinoa is cooked, and most of the liquid is absorbed, stir in dried figs, remove from heat and let sit for 3–4 minutes. If the liquid is absorbed but quinoa isn’t tender, add the extra ¼ cup of water and cook another few minutes.

6

Taste, and season with additional salt if using, pepper, or other spices if desired.

7

Serve, sprinkling with the pumpkin seeds or chopped pistachios, if using.

8

If using the balsamic reduction, drizzle a little over finished portions.

Chef's Notes

Red Pepper
If you don’t have a red pepper, you can substitute chopped carrot or winter squash like butternut, though the red pepper adds a nice color contrast to the other ingredients.

Quinoa/Water
If the liquid is absorbed but quinoa isn’t tender, add the extra ¼ cup of water and cook another few minutes.

Serving Suggestions
Try serving straight up, or alongside steamed spinach or kale.

Add the balsamic reduction to the greens along with a dash of tamari or pinch of salt.

A squeeze of lemon juice is also nice on the greens.

For something heartier, serve with baked sweet potatoes. You can slice them in half and ‘top’ the halves with the quinoa stew.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

https://foodrevolution.org/recipes/warmly-spiced-quinoa-chickpea-stew/