My temporary home for January is very small and filled with someone else’s belongings. This makes life a bit messy and chaotic. The kitchen is tiny and I cannot set it up to work for me since I am not staying here. I am thus confined in terms of what I cook to the equipment that exists here, the size of the kitchen, and the few ingredients I have purchased. My meals tend to be simple and healthful. Mostly they are vegetarian since I have been eating more meat than usual here in carnivore-friendly Paris. This is a simple chickpea and quinoa stew that I made. Served with steamed broccoli, it was a perfect light but warming and filling dinner.
Chickpea and Quinoa Stew
-1/2 cup mixed quinoa and bulgar*
-1/2 can chopped tomatoes
-1 can chickpeas
-1 medium yellow onion, chopped
-1 tsp ras al hanut
1. Sautee the onion in a bit of olive oil over medium-low heat until cooked through.
2. Add chickpeas, quinoa mix, ras al hanut and tomatoes. Stir.
3. Add 1 cup of water and a pinch of salt.
4. Simmer over medium heat until quinoa is cooked and flavors begin to meld, about 30 minutes. Add more water as needed. It should have a moist but thick consistency.
5. Add lemon juice. Taste and adjust seasonings.
6. Serve with steamed veggies, greens, or a salad for a healthy, filling meal.
*In France, this is sold as a mix. If you cannot find it mixed, use 1 part bulgar to 2 parts quinoa. Or just use quinoa.