Moroccan-Spiced Chickpea and Quinoa Bowl
with quinoa / yogurt / pine nuts

Name: Moroccan-Spiced Chickpea and Quinoa Bowl
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Coriander, ground; 1/2 tsp Salt; 1/2 tsp Cumin, ground; 1/2 tsp Paprika; 1/2 tsp Turmeric, ground (opt); 1/4 tsp Cinnamon; 1/4 tsp Cardamom, ground (opt); 1/4 tsp Red pepper flakes; 1/4 tsp Black pepper; 1/2 Onions, medium and red, diced; 1 tsp Ginger, grated; 1 lb Eggplant, cubed (Japanese or Chinese eggplant if available); 6 leaves Mint, thinly sliced; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 2 tsp + 2 tsp Ras El Hanout (ingredients listed separately); 1 1/2 Tbsp Pine nuts (sub chopped almonds or walnuts); 1 Tbsp + 1 Tbsp Oil, cooking; 1 can Diced tomatoes, preferably petite-diced (14 oz / 397 g); 3/4 cup Stock, any type; 1/2 cup Yogurt, plain or Greek, plus more for serving; 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Moroccan-Spiced Chickpea and Quinoa Bowl

Saute and serve the chickpeas and vegetables separately to give these Moroccan inspired bowls a DIY feel at the dinner table.

Ingredients

Metric

Servings:

Ras El Hanout:

Coriander, ground - 1 tsp
Salt - 1/2 tsp
Cumin, ground - 1/2 tsp
Paprika - 1/2 tsp
Turmeric, ground (opt) - 1/2 tsp
Cinnamon - 1/4 tsp
Cardamom, ground (opt) - 1/4 tsp
Red pepper flakes - 1/4 tsp
Black pepper - 1/4 tsp

Moroccan-Spiced Chickpea and Quinoa Bowl:

Onions, medium and red - 1/2 , diced
Ginger - 1 tsp , grated
Eggplant - 1 lb , cubed (Japanese or Chinese eggplant if available)
Mint - 6 leaves , thinly sliced
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Ras El Hanout (ingredients listed separately) - 2 tsp + 2 tsp
Pine nuts - 1 1/2 Tbsp (sub chopped almonds or walnuts)
Oil, cooking - 1 Tbsp + 1 Tbsp
Diced tomatoes, preferably petite-diced (14 oz / 397 g) - 1 can
Stock, any type - 3/4 cup
Yogurt, plain or Greek - 1/2 cup , plus more for serving

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Prep

Quinoa - (Double if making Wednesday’s meal.) Combine quinoa with stock (portion for quinoa) in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Make ras el hanout - Combine coriander, salt, cumin, paprika, turmeric, cinnamon, cardamom, red pepper flakes, and black pepper. (Can be done up to 5 days ahead)
Onions / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
Eggplant / Mint - Prep as directed. (Note: You can peel the eggplant first or leave the peel on.)
Beans - Drain and rinse. Combine with first portion of ras el hanout.

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Make

Heat a skillet or wok over medium heat. Add pine nuts and saute until golden and fragrant, ~2 minutes. Set pine nuts aside and return pan to heat.
To heated pan, add first portion oil and beans. Saute until beans are golden and heated through, 3 to 4 minutes. Set beans aside and return pan to heat.
Add second portion of oil and then onions, ginger, and eggplant with a pinch of salt. Saute until vegetables are tender, ~7 minutes.
Add second portion of ras el hanout and saute until fragrant, ~1 minute.
Add tomatoes (including liquid) and stock (portion for bowls).
Bring to a simmer and then simmer tomatoes and vegetables until eggplant is tender, 8 to 10 minutes (reduce heat if the mixture starts to bubble and liquids cook off too fast).
If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
Set out ingredients for bowls - quinoa, beans, tomatoes / eggplant, pine nuts, yogurt, and mint. Assemble bowls at the table. Enjoy!

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