Sunday, December 28, 2008

Curried Chickpea Quinoa


Last night Bridgit and I cooked a vegan feast at our friend Marion's apartment before an intense Scattergories marathon. (Thanks to Marion for letting me railroad her kitchen.) Bridgit, my vegan soul mate, and I both got this great Vegan cookbook for Christmas and the Curried Chickpea Quinoa was inspired by a recipe from Veaganomicon that caught our eye. It was almost good enough to convert Marion and Dan to the bright (or dark?) vegan side.

1 cup quinoa
2 cups water or vegetable stock
1 large yellow onion
2 cloves garlic
3 springs fresh thyme
1 teaspoon cumin
1/2 teaspoon coriander
1/3 cup pine nuts, toasted
1 can chickpeas
14 oz. crush tomatoes (we used San Marzano)
Olive oil
Salt
Pepper
Fresh cilantro (we didn't have it but that would be yummy!)

Bring the water/stock to a boil with a healthy pinch of salt then add the quinoa, turn to low, and cook until all the liquid is absorbed.
In the meantime...
Toast the pine nuts in a dry pan until lightly brown then remove.
Saute the onions, garlic, thyme, cumin, and coriander in olive oil until the onions are soft and translucent.
Add the crushed tomatoes and the chickpeas (drained and rinsed) to the onions and saute until the tomatoes have reduced and thickened.
Toss the quinoa, chickpeas, and pine nuts.
Finish with fresh chopped cilantro.


* Bridgit also made amazing sweet potatoes last night. She sliced them thin and roasted them on a cookie sheet in olive oil and salt at 450 and let them get really brown and crispy. They tasted just like those Terra chips that are so good you want to cry. I think Dan would become a vegan if we told him he could eat those every day. I wish I had taken a picture!

1 comment:

  1. This dish is good, even when a little improvisation's required (I had a small spice and pine nuts scramble). Quinoa is my new fave grain!

    ReplyDelete

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