Spicy Chickpea and Quinoa Bowls

Spicy Chickpea and Quinoa Bowls

Serves: 6

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh cilantro, garnish

Instructions:

  1. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
  2. In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine.
  3. Cover the pan and simmer for about 10 minutes, stirring occasionally.
  4. To assemble the bowls, place ½ cup quinoa in each bowl and top with a heaping ½ cup of the chickpea mixture. Top with a little cilantro and enjoy!

Spicy Chickpea and Quinoa Bowls