Moroccan Chickpea Stew with Quinoa
Description
Roasted cherry tomatoes add depth to this cheap and easy Moroccan chickpea stew topped with Greek yogurt sauce and 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 1/2 teaspoons smoked paprika
•
1 1/2 teaspoons ground cumin
•
3/4 teaspoon ground coriander
•
1/8 teaspoon cayenne pepper
•
1 teaspoon salt, or to taste
•
ground black pepper, or to taste
•
1 (15 1/2 ounce) can diced tomatoes
•
1 (4 1/2 ounce) can chopped green chiles
•
1 (15 1/2 ounce) can chickpeas, drained and rinsed
•
3 cups water
•
1 1/2 cups uncooked quinoa
•
2 tablespoons plain Greek yogurt
•
1 tablespoon hummus spread
•
1 tablespoon water
•
1/4 teaspoon white vinegar
•
2 green onions, sliced
•
1/4 cup chopped fresh cilantro, or to taste
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2
Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.
3
Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.
4
Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.
5
While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
6
Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.
7
Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.