Often times, you guys remind me of my own recipes. When I get an email or tweet from you about a recipe you are loving, I’m reminded to share more about those dishes, right here.
And I appreciate those notes, especially right now! Between preparing for my book launch in May, reviewing final book edits, preparing for Christmas, and managing endless momma to-do’s… my mind is scattered. Terribly scattered. (Moms, please reassure me that you are feeling the same out there with holiday prep!)
When I feel scattered like that, there is something grounding about posting a “tried and true” recipe.
Last week I heard from a few of you about this Warmly Spiced Quinoa Chickpea Stew recipe from Let Them Eat Vegan. It’s a great one-pot plant-based dish that is very nourishing. Though the ingredient list is long, it doesn’t mean the recipe is difficult. Once you assemble the spices, the rest of the prep is rather easy.
This stew is also the kind of dish that hits the spot when we are eating more processed foods and sweets during the holidays. The warm, earthy spices and nutrient-dense ingredients help us feel more balanced when our diet doesn’t feel so balanced. Healthy comfort food, I guess! Adult comfort food, for sure.
This is good straight up, hot out of the pot with a sprinkle of chopped pistachios (shown), or chopped almonds or some pine nuts. It’s also delicious with a little drizzle of Maple-Balsamic Sauce…. just a touch, a little goes a long way.
Enjoy the recipe, guys! x Dreena
Warmly Spiced Quinoa Chickpea Stew
(vegan, gluten-free, soy-free) link to print/share
This dish is a cross between a casserole and a stew. It is cooked stove-top, much like a stew, but is much more like a casserole in texture. The quinoa and chickpeas are simmered with warm, earthy spices, and balanced with the sweetness of dried figs and sautéed fennel. Serves 4-5 or more depending on accompaniments.
1-2 tbsp water
1 cup onion, chopped
¾ – 1 cup red pepper, chopped (see note)
1- 1 ½ cups fennel bulb, chopped (first remove core and stalks from bulb) (see note)
3 large cloves garlic, minced or grated
1 tsp sea salt
freshly ground black pepper to taste
1 1/2 tsp curry powder
1 tsp fennel seed
1 ½ tsp paprika
1 ½ tsp dried basil
3/4 tsp cinnamon
¼ tsp freshly ground nutmeg
1/8 tsp allspice
1/2 cup white wine
3/4 cup quinoa, rinsed (see note)
2 cups chickpeas (rinsed and drained if using canned)
2 – 2 ¼ cups water (+ another 2-4 tbsp if needed, see directions)
1 dried or fresh bay leaf
1/3 cup dried black mission figs, chopped (or dried apricots, chopped or can use raisins, whole)
½ cup pine nuts or pistachios (optional)
In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir through, cover, and cook for 6-8 minutes, stirring occasionally. Add wine, bring to a boil and let boil for a couple of minutes. Then add quinoa, chickpeas, water (start with 2 cups) and bay leaf and stir through. Bring mixture to a boil, then reduce heat to medium/medium-low, cover and let cook for 18-22 minutes. 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. Season to taste with additional salt and pepper if desired. Serve, with a sprinkling of nuts if desired.
Red Pepper Note: If you don’t have red pepper, you can substitute chopped carrot or winter squash like butternut, though the red pepper adds a nice color contrast with the other ingredients.
Quinoa/Water Note: If the liquid is absorbed but quinoa isn’t tender, add the extra ¼ cup of water and cook another few minutes.
Cooking Tip: After this dish is cooked, keep it covered before and after serving portions. It will get a little dry if left uncovered. Also, as it stands, the heat from the pot will continue to cook the quinoa and so it will absorb more water and get drier. If needed, have some water boiled in your kettle, so you can stir a couple of tablespoons before getting a second helping!
Photo credit: Gratitude to my buddy Emma for these beautiful food photos.