Quinoa Chickpea Vegetable Skillet

Ingredients

• 200 g Quinoa
• Salt
• 400 g Chickpeas (canned; 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 canned diced tomatoes
• Pepper
• Sweet Paprika Powder
• ground cumin
• 1 sprig rosemary
• 2 stems Parsley

Instructions

1. 1.

   Rinse quinoa under water and cook in 2.5 times its volume of salted water for about 15 minutes until al dente, then let cool.

2. 2.

   Meanwhile rinse chickpeas in a sieve and drain. Peel carrots and slice thinly. Wash celery and cut into slices. Peel onion and dice.

3. 3.

   Heat oil in a pan. Sauté onion, celery, and carrots for 4 minutes over medium heat. Stir in tomato paste, pour in broth, add tomatoes, and bring to a boil. Add chickpeas and simmer for 5 minutes with occasional stirring over low heat. If needed, drain quinoa, mix loosely into the vegetables, and warm for 2 minutes. Season with salt, pepper, paprika, and cumin.

4. 4.

   Wash herbs, pat dry, roughly tear, and sprinkle over the quinoa chickpea skillet.