JBF Spiced Quinoa Chickpea Stew
- 2 cup Water
- 1 cup (chopped Onions)
- 1 cup (sliced Fennel)
- 1 dash Pepper
- 1 1/2 tsp Curry powder
- 1 tsp (whole Fennel seed)
- 1 tsp Paprika
- 1 tsp (ground Basil)
- 3/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Allspice
- 3/4 cup Quinoa
- 2 cup Chickpeas
- 1/4 tsp (crumbled Bay leaf)
- 1/3 cup not packed Raisins
- 1/2 cup Pine nuts
- 1/4 tsp Sea Salt
- 1 medium (approx 2-3/4″ long, 2-1/2″ dia Green bell pepper)
- Directions are based on the original recipe of 6 servings
- Step 1
- 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.
- Step 2
- 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 raisins, 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.