Moroccan-Spiced Chickpea and Quinoa Bowlwith quinoa / yogurt / pine nuts
- Coriander, ground - 1 tsp
- Salt - 1/2 tsp
- Cumin - 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
- 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, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- 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.
- 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!
This meal has 32 reviews
This was so flavorful! Quinoa is not my favorite grain, so I’ll make this again but I’ll use rice or couscous instead.
Used chicken thighs in the instant pot. Doubled the seasoning and used the liquid after cooking the chicken for the grain (I used freekah, and it was very flavorful). While the freekah was in the IP I pan sautéed the onions/eggplant/ginger and then covered and simmered until the freekah was finished, about 12 minutes and that was the perfect amount of time to fully cook the eggplant through. The flavors went well together- don't skip the mint!
Made this over couscous instead. Delicious. Doubled spices and garbanzos.
Super flavorful. I did carrots instead of eggplant because that is what I needed to use up. Instead of canned tomatoes I used some of the last of our garden tomatoes. We also did boneless skinnless thighs. My family cleaned their plates! Instead of ras el Hanout, I took the suggestion and used Penzeys Zaatar seasoning. Flavor profile was great!
Loved the eggplant- had never made it myself before and was impressed with how easy it was. I just used fresh tomatoes instead of canned. Like others said the chicken itself needed more flavor. Maybe next time I’d do chicken thighs.
We made this in both the original and vegetarian versions. My family liked the flavors and enjoyed eating it.