Spiced Quinoa Chickpea Stew

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Onions

  Raw

  1 cup, chopped or 160g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Fennel

  Bulb, raw

  1 cup, sliced or 87g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Paprika

  Spices

  1 tsp or 2g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Cinnamon

  Spices, ground

  ¾ tsp or 2g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Allspice

  Spices, ground

  ⅛ tsp or 0.3g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Quinoa

  Uncooked

  ¾ cup or 128g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Bay leaf

  Spices

  ¼ tsp, crumbled or 0.1g

• Raisins

  Seedless

  ⅓ cup (not packed) or 48g

• Pine nuts

  Nuts, dried

  ½ cup or 68g

Directions

1. In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir through, cover, and cook for 6-8 minutes, stirring occasionally. Add wine, bring to a boil and let boil for a couple of minutes.
2. Then add quinoa, chickpeas, water (start with 2 cups) and bay leaf and stir through. Bring mixture to a boil, then reduce heat to medium/medium-low, cover and let cook for 18-22 minutes. Once quinoa is cooked, and most of the liquid is absorbed, stir in raisins, remove from heat and let sit for 3-4 minutes. If the liquid is absorbed but quinoa isn’t tender, add the extra ¼ cup of water and cook another few minutes. Season to taste with additional salt and pepper if desired. Serve, with a sprinkling of nuts if desired.

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