Moroccan-Inspired Chickpea Stew Served Over Quinoa

Ingredients

• 1 pint cherry tomatoes
• 3 tablespoons olive oil, or to taste, divided
• 1 pinch salt and ground black pepper to taste
• 1 onion, diced
• 3 cloves garlic, minced, or more to taste
• 1 ½ teaspoons smoked paprika
• 1 ½ teaspoons ground cumin
• ¾ teaspoon ground coriander
• 1 teaspoon salt, or to taste
• ground black pepper, or to taste
• 1 (15.5 ounce) can diced tomatoes
• 1 (4.5 ounce) can chopped green chiles
• 1 (15.5 ounce) can chickpeas, drained and rinsed
• 3 cups water
• 1 ½ cups uncooked quinoa
• 2 tablespoons plain Greek yogurt
• 1 tablespoon hummus spread
• ¼ teaspoon white vinegar
• 2 green onions, sliced (Optional)
• ¼ cup chopped fresh cilantro, or to taste

Step 1

Gently heat your oven to 425°F (220°C) and lining a baking sheet with foil. Spread the cherry tomatoes out on the sheet, drizzle them with a tablespoon of olive oil, and sprinkle with salt and pepper. Give them a good toss so they’re evenly coated, then roast until they start blistering and their skins get a little charred, about 15 to 20 minutes.

Step 2

While the tomatoes are roasting, heat the remaining olive oil in a large pot over medium-high heat. Add the chopped onion and cook until it’s soft and translucent, which should take about 4 to 5 minutes. Stir in the garlic and spices—paprika, cumin, coriander, cayenne, plus a pinch of salt and pepper—and cook just until you can smell all those flavors waking up, about 30 to 60 seconds.

Step 3

Add the canned tomatoes and green chiles, bringing everything to a boil before lowering the heat to let it simmer gently. Stir in the chickpeas and the roasted cherry tomatoes along with all their juices. Cover the pot and let the stew simmer for about 30 minutes so the flavors can meld together.

Step 4

While the stew is simmering, bring 3 cups of water to a boil in a saucepan. Add the quinoa, reduce the heat to low, cover, and let it cook until tender, around 15 to 20 minutes.

Step 5

For a simple, tangy sauce, mix together Greek yogurt, hummus, a splash of water, and a bit of vinegar. Season with salt and pepper to taste.

Step 6

When everything is ready, serve the stew over the fluffy quinoa and spoon the yogurt sauce on top. Finish it off with some chopped green onions and fresh cilantro for a bright, fresh touch.