Often times, you guys remind me of my own recipes, such as this Quinoa Chickpea Pilaf.
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.
So, I really appreciate those notes. Especially when there’s a lot going on with the kids and mom stuff and I’m feeling overwhelm.
When I have these scattered times, there is something grounding about posting a “tried and true” recipe.
So today I’m sharing this Quinoa Chickpea Pilaf!
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 quinoa chickpea pilaf is also the kind of dish that hits the spot when we have had a few days eating less whole foods – such as the holidays, but really any time of year that gets busy..
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!
This is good straight up, hot out of the pot with a sprinkle of chopped pistachios (shown), or chopped almonds or some pine nuts.
I also highly recommend a drizzle of Maple-Balsamic Sauce.. on this quinoa chickpea pilaf. It does something special to bring all the flavors together!
Enjoy the recipe, guys! x Dreena
Warmly Spiced Quinoa Chickpea Stew
- 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 1/4 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 toasted pumpkin seeds or raw chopped pistachios optional, for finishing
- 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.