Spiced Quinoa Chickpea Stew

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Onions

  Raw

  1 cup, chopped or 160g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Fennel

  Bulb, raw

  1 cup, sliced or 87g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Paprika

  Spices

  1 tsp or 2g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Cinnamon

  Spices, ground

  ¾ tsp or 2g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Allspice

  Spices, ground

  ⅛ tsp or 0.3g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Quinoa

  Uncooked

  ¾ cup or 128g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Bay leaf

  Spices

  2 ¼ tsp, crumbled or 1g

• Raisins

  Seedless

  ⅓ cup (not packed) or 48g

• Pine nuts

  Nuts, dried

  ½ cup or 68g

Directions

1. In a large pot over medium heat, combine water, onion, red pepper, fennel, garlic, salt, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir, cover, and cook for 6-8 minutes, stirring occasionally. Add wine, bring to a boil, and let it boil for a couple of minutes.
2. Add quinoa, chickpeas, water (starting with 2 cups), and bay leaf. Stir, bring to a boil, then reduce heat to medium/medium-low. Cover and cook for 18-22 minutes until quinoa is cooked and most of the liquid is absorbed. Stir in raisins, remove from heat, and let sit for 3-4 minutes. If liquid is absorbed but quinoa isn’t tender, add an extra ¼ cup of water and cook a few more minutes. Season with additional salt and pepper if desired. Serve with a sprinkling of nuts if desired.