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One Pot Spinach Quinoa and Chickpea Recipe | Easy Vegetarian and Vegan Meals
Ingredients
Quinoa: 1 cup (190g), soaked for about 30 minutes and strained
Olive Oil: 3 tablespoons
Onion: 2 cups (275g), finely chopped
Carrots: 200g (1½ cups), diced
Garlic: 1½ tablespoons (19-20g), finely chopped
Turmeric: 1 teaspoon
Ground Coriander: 1½ teaspoons
Ground Cumin: 1 teaspoon
Cayenne Pepper: ¼ teaspoon (optional)
Passata or Tomato Puree: ½ cup (125ml)
Tomatoes: 1 cup (200g), chopped
Salt: to taste
Spinach: 200g (6-7 cups), chopped
Cooked Chickpeas: 2 cups (1 can, liquid drained)
Vegetable Broth/Stock: 350ml (1½ cups)
Ground Black Pepper: to taste (we have added ½ teaspoon)
Drizzle of Olive Oil: 1 teaspoon (optional, organic cold-pressed recommended)
Step-by-Step Instructions
1. Preparing the Quinoa and Chickpeas
Start by thoroughly washing the quinoa until the water runs clear. This step is crucial to remove any impurities and bitterness, ensuring a cleaner taste. Once washed, soak the quinoa in water for about 30 minutes. After soaking, drain the quinoa and let it sit in a strainer to remove excess water.
Similarly, drain the liquid from the cooked chickpeas (if using canned) and allow them to sit in a strainer to remove any excess water.
2. Cooking the Vegetables
Heat a large pan over medium heat and add the olive oil. Once the oil is hot, add the finely chopped onion, diced carrots, and ¼ teaspoon of salt. The salt helps to release moisture from the onions and carrots, allowing them to cook faster. Sauté the mixture on medium to medium-high heat until the onions and carrots are golden brown and have reduced in quantity by half.
Add the finely chopped garlic to the pan and fry for about 2 minutes, or until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to the dish.
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