Hearty Moroccan Chickpea and Quinoa Stew

Ingredients 0/20

Step 1

Gently heat your oven to 425°F (220°C) and lining a baking sheet with foil. Spread the cherry tomatoes out on the sheet, drizzle with a tablespoon of olive oil, then sprinkle with some salt and pepper. Toss them around so they’re nicely coated, then roast in the oven for about 15 to 20 minutes until they start to blister and their skins get a little charred.

Step 2

While the tomatoes roast, warm the remaining olive oil in a large pot over medium-high heat. Add the chopped onion and cook it until it’s soft and translucent, about 4 to 5 minutes. Stir in the garlic and spices—paprika, cumin, coriander, cayenne, plus a pinch of salt and pepper—and cook for just a minute until everything smells amazing. Pour in the canned tomatoes and green chiles, bring everything to a boil, then turn the heat down and add the chickpeas along with the roasted cherry tomatoes and their juices. Cover the pot and let it simmer gently for about half an hour.

Step 3

While the stew is simmering, get your quinoa going by bringing 3 cups of water to a boil in a saucepan. Add the quinoa, lower the heat to a gentle simmer, cover, and cook until it’s tender, which usually takes 15 to 20 minutes.

Step 4

To make the sauce, mix together the Greek yogurt, hummus, a tablespoon of water, and a splash of vinegar. Season it with salt and pepper to taste.

Step 5

When everything’s ready, serve the stew over the fluffy quinoa and spoon the yogurt sauce on top. Sprinkle with chopped green onions and cilantro for a fresh finish. Enjoy!