Vegetarian Spiced Stew Recipe

GRAINS, RICE & PASTA

1. 1

   Prepare and sauté aromatics

   In a large heavy pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in minced garlic for 30 seconds until fragrant.

2. 2

   Add vegetables and spices

   To the pot, add diced carrots, celery, and cubed squash. Cook 5-7 minutes, stirring occasionally until vegetables begin to soften. Sprinkle in cumin, coriander, smoked paprika, cinnamon, turmeric, chili powder, and bay leaf. Stir to coat the vegetables and toast the spices for 1-2 minutes.

3. 3

   Build the broth base

   Pour in the diced tomatoes and vegetable broth. Bring to a gentle boil.

4. 4

   Add chickpeas and simmer

   Add the drained chickpeas. Reduce heat and simmer the stew for 15-20 minutes, until vegetables are tender and flavors meld. Stir in salt and pepper to taste.

5. 5

   Prepare quinoa

   Meanwhile, rinse the quinoa and cook it separately in water according to package instructions (about 12-15 minutes) until tender. Fluff and set aside.

6. 6

   Finish the stew

   Stir in the cooked quinoa. Let the stew simmer 5 more minutes to blend flavors. Remove bay leaf. Stir in lemon juice and adjust seasoning with more salt or pepper if needed.

7. 7

   Garnish and serve

   Ladle into bowls and garnish with chopped parsley. Serve hot and enjoy.