← All recipes

🍽️ Colorful Quinoa and Chickpea Pan with Fresh Vegetables

390 kcal · 30 min · 4 servings

Ingredients

• 200 g quinoa
• salt
• 400 g chickpeas (can; drained weight)
• 2 carrots
• 2 stalks celery
• 1 onion
• 1 tbsp olive oil
• 30 g tomato paste (2 tbsp)
• 250 ml vegetable broth
• 600 g diced tomatoes (can)
• pepper
• sweet paprika powder
• ground cumin
• 1 sprig rosemary
• 2 stems parsley

Instructions

1. 1. Rinse the quinoa under running water.
2. 2. Place the quinoa in a pot with 2.5 times the amount of salted water.
3. 3. Cook the quinoa for about 15 minutes until al dente.
4. 4. Let the quinoa cool down afterwards.
5. 5. Rinse the chickpeas in a sieve.
6. 6. Let the chickpeas drain in the sieve.
7. 7. Peel the carrots.
8. 8. Slice the carrots thinly.
9. 9. Wash the celery.
10. 10. Slice the celery as well.
11. 11. Peel the onion.
12. 12. Dice the onion.
13. 13. Heat the oil in a pan.
14. 14. Sauté the onions, celery, and carrots for 4 minutes over medium heat.
15. 15. Stir the tomato paste into the pan.
16. 16. Pour in the broth.
17. 17. Add the tomatoes.
18. 18. Bring the mixture to a boil.
19. 19. Add the chickpeas.
20. 20. Simmer everything for 5 minutes over low heat.
21. 21. Stir the pan occasionally.
22. 22. Add the cooled quinoa to the pan.
23. 23. Mix the quinoa loosely with the vegetables.
24. 24. Warm everything for 2 minutes.
25. 25. Season the pan with salt, pepper, paprika powder, and cumin.
26. 26. Wash the herbs.
27. 27. Shake the herbs dry.
28. 28. Tear the herbs roughly.
29. 29. Sprinkle the herbs over the quinoa chickpea pan.

Nutrition per serving

• kcal: 390
• Protein: 16 g · Fett/Fat: 9 g · Carbs: 60 g