This gluten-free, vegan chickpea quinoa stew lands somewhere between a stew and a hearty soup. The broth is made from Indian spices, coconut milk and diced tomatoes and makes a warming, flavourful and nourishing base for chickpeas, quinoa and veggies. It’s hearty, healthy, easy to make in under 30 minutes, made with simple ingredients and can be made in advance as part of your weekly meal prep. However, since it’s so quick and easy, it also makes a great choice for a quick and satisfying weeknight dinner too.

Yield: 6

  • 1 cup peeled and chopped carrot (130 g, about 2 large carrots)
  • 1 cup chopped celery (130 g, about 3 medium ribs)
  • 1 heaping cup diced white onion (175 g, 1/2 a large or one small onion)
  • 3 cloves garlic, minced
  • 1 tbsp peeled and minced fresh ginger
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 cups vegetable broth
  • 1/2 cup uncooked quinoa (80 g)
  • 1 28 oz. can no-salt added diced tomatoes, with the juice
  • 1 19 oz. can chickpeas, drained and rinsed (or 2 cups cooked, 330 g)
  • 1/2 cup light coconut milk (or full-fat for a thicker, creamier stew)
  • 1/2 cup packed, fresh cilantro, finely chopped
  • salt and pepper, to taste

For full instructions kindly visit runningonrealfood.com

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