Quinoa and Chickpea Stew with a Moroccan Twist

Ingredients

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

Step 1

Warm your oven to 425°F (220°C) and lining a baking sheet with foil. Spread the cherry tomatoes out on the sheet, drizzle them with a tablespoon of olive oil, then sprinkle with salt and pepper. Give them a gentle toss to coat everything evenly. Roast the tomatoes until they start to blister, pop, and get a little charred—this should take about 15 to 20 minutes.

Step 2

While the tomatoes are roasting, warm the rest of the olive oil in a large pot over medium-high heat. Toss in the chopped onion and cook it until it’s soft and translucent, about 4 to 5 minutes. Add the garlic and spices—paprika, cumin, coriander, cayenne, salt, and pepper—and cook for just a minute until everything smells amazing. Pour in the canned tomatoes and green chiles, then bring the mixture to a boil. Once boiling, lower the heat and add the chickpeas along with the roasted cherry tomatoes and their juices. Cover the pot and let it all simmer gently for about 30 minutes.

Step 3

While the stew is simmering, cook the quinoa. Bring 3 cups of water and the quinoa to a boil in a saucepan. Once boiling, lower the heat to medium-low, cover, and let it cook until the quinoa is tender and the water is absorbed, usually around 15 to 20 minutes.

Step 4

To make a simple sauce, mix together 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 some of the yogurt sauce on top. Finish with a sprinkle of chopped green onions and fresh cilantro for a fresh, vibrant touch.