Simple Supper: Chickpea and Quinoa Stew with Steamed Broccoli


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

-1/4 lemon

-olive oil


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.

Pantry Soup

This is a soup that I make when I want something healthy and hearty and I don’t have time to go to the store.  It’s great when you come back from a long trip and you don’t have anything in your fridge.  Or when you didn’t expect to be cooking and you need to throw something together.  I like to keep a few key items in my pantry for just such times so that I can always throw together a soup or pasta for a quick, healthy meal.  This soup is an Indian spiced red lentil soup.  It has coconut milk for creaminess and chunks of tomato add a bit of texture and tangy-sweetness.  Oh and did I mention it’s vegan?  I keep naan in the freezer which I defrosted, brushed with olive oil and toasted.  The result was a filling, healthy and warm meal that were the perfect antidote to the rainy weather we have been having.  What is you favorite pantry meal?

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