Ingredients
Quinoa
- 1 cup uncooked quinoa
- 2 cups vegetable broth or water
Chickpea Mixture
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes (adjust for heat preference)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chopped cilantro
Lemony Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Cracked black pepper to taste
- 3 tablespoons water (more as needed for consistency)
Instructions
- Prepare the Quinoa: Rinse and soak the quinoa in warm water for about 10 minutes. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain the quinoa, then add it to the boiling broth. Cover, reduce heat to simmer, and cook for 15 to 20 minutes. Turn off the heat and let it sit covered for 5 minutes before fluffing with a fork. Set aside.
- Cook the Chickpea Mixture: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the chopped onion and minced garlic for about 3 minutes until fragrant. Add the drained chickpeas, diced tomatoes, tomato paste, cumin, red pepper flakes, salt, and black pepper. Stir gently to combine everything. Cover the skillet and let it simmer for about 10 minutes, stirring occasionally.
- Make the Lemony Tahini Dressing: In a blender, combine tahini, lemon juice, olive oil, garlic clove, maple syrup, Dijon mustard, salt, cracked black pepper, and 3 tablespoons of water. Blend until smooth. Add more water tablespoon by tablespoon if you want a thinner consistency. Alternatively, whisk all ingredients together until creamy.
- Assemble the Bowls: Spoon about 1/2 cup of the cooked quinoa into each bowl. Add a heaping 1/2 cup of the warm chickpea mixture on top. Drizzle with the prepared tahini dressing. Optionally, garnish with additional fresh cilantro, leafy greens, cucumber slices, or lemon wedges to taste.
Notes
- You can soak quinoa to reduce cooking time and improve digestibility, but it’s optional.
- Adjust red pepper flakes to control the spice level to your preference.
- The dressing can be stored in the refrigerator for up to 3 days.
- Serve with fresh vegetables or greens to add extra nutrients and crunch.
- This recipe is naturally vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
