One Pot Spinach CHICKPEA AND QUINOA Recipe | Easy Vegetarian and Vegan Meals | Quinoa recipes

One Pot Spinach Chickpea and Quinoa Recipe | Easy Vegetarian and Vegan Meals | Quinoa Recipes. A healthy one pot chickpea and quinoa recipe perfect for easy vegetarian and vegan meals and meal prep. This one pot meal made with chickpea and quinoa is not only high protein and filling but also tastes delicious. A high protein and healthy vegetarian quinoa recipe with chickpeas and spinach makes a healthy vegetarian meal. This delicious high protein quinoa recipe / chickpea recipe is a great way to add protein to your plant based diet. Healthy spinach / chickpeas / quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!

💬 Let me know if you enjoyed my healthy vegan quinoa and chickpea recipe. Is there another quinoa recipe you'd like to see me prepare?

▶️ CHICKPEA AND QUINOA RECIPE INGREDIENTS: (3 to 4 servings)

1 cup / 190g Quinoa (soaked for about 30 minutes/strained)
3 Tbsp Olive Oil
2 cups / 275g Onion
200g / 1+1/2 cup Carrots
1+1/2 Tbsp / 19 to 20g Garlic - finely chopped
1 Tsp Turmeric
1+1/2 Tsp Ground Coriander
1 Tsp Ground Cumin
1/4 Tsp Cayenne Pepper (Optional)
1/2 cup / 125ml Passata or Tomato Puree
1 cup / 200g Tomatoes - chopped
Salt to taste
200g / 6 to 7 cups Spinach - chopped
2 cups / 1 Can COOKED Chickpeas (liquid drained)
350ml / 1+1/2 cup Vegetable Broth / Stock

Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) - I have added 1 Teaspoon of organic cold pressed olive oil

▶️ METHOD:

Start by thoroughly washing the quinoa until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer. Also, drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and allow it sit in the strainer to drain any excess water.

To a heated pan add the olive oil, onion, carrots and 1/4 teaspoon salt. Adding salt to the onions and carrots will release it's moisture and help it cook faster so please don’t skip it. Fry on medium to medium-high heat until it's golden brown. You will notice the quantity of the carrots and onions have shrunk in half. Add the chopped garlic and fry for about 2 minutes or until fragrant. Add the spices (Turmeric, Ground Coriander, Ground Cumin, Cayenne Pepper) and fry for a few seconds. Then add the tomato puree or passata, chopped tomatoes, salt to taste and fry for about 3 minutes or until the tomatoes break down completely and form a thick paste.

Add the chopped spinach. Mix well and allow the spinach to wilted, It will takes 1 minute or so. Then add the soaked quinoa, COOKED chickpeas, vegetable broth/stock and mix well. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.

Once the quinoa is cooked, uncover the pan. Increase the heat to medium or medium-high flame and fry for about 2 to 3 minutes while stirring frequently to cook out the excess moisture. Turn off the stove. Add freshly ground black pepper and a drizzle of olive oil. Mix well. Serve hot.

▶️ IMPORTANT TIPS:

👉 Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa

👉 Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED

👉 Adding salt to onions and carrots will release it's moisture and will help it cook faster so please don’t skip it

👉 Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING TIME ACCORDINGLY

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