Veganomicon markets this dish as a side, but I had different plans.
I found this simple dish in Veganomicon’s mix and match section. Here Isa and Terry feature vegetables, grain, beans and tofu/tempeh/seitan sides that you can combine to make a meal. However, to someone on a lazy afternoon, this dish had the makings of a quick and easy one pot meal. Companion dishes be damned!
Isa and Terry marketed it right, as it would have been more lively paired with a delicious vegetable side dish. In fact, as I ate I thought how perfect this pilaf would be as a vegetarian addition to bring to next year’s family Thanksgiving dinner. Of course, it was tasty and satisfying on its own and EPC loved it, crowning it not only good, but great! I will confess that I went against the vegan intentions of this recipe by topping it with some crumbled feta cheese.
Some nights you need an easy meal. You get that with this nutritious, filling and flavourful pilaf.
Chickpea and Quinoa Pilaf
2 tablespoons of olive oil
1 small onion, finely diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon corriander
Generous pinch of black pepper, freshly ground
1 tablespoon tomato paste
1 cup quinoa
1 medium carrot, finely diced
1 15-ounce can of chickpeas, rinsed well
2 cups of vegetable broth
- Heat the olive oil over medium heat and sauté the onions until translucent. Add the garlic and sauté for 2 minutes
- Stir in the tomato paste, coriander, cumin, pepper, and salt until the onions are coated.
- Add the quinoa and saute for 2 minutes
- Add the carrots, chickpeas, and broth and bring to a boil
- Lower the heat, cover and simmer gently for 20-25 minutes, or until the quinoa has absorbed the water.
Serve with another side dish or enjoy, as we did, all on its own.