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

  2g or 2g

• Raisins

  Seedless

  ⅓ cup (not packed) or 48g

• Pine nuts

  Nuts, dried

  ½ cup or 68g

Directions

1. Warm a large pot over medium heat. Add the onion, red bell pepper, fennel, and garlic with the salt, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Cook, stirring occasionally, until the vegetables soften, 6–8 minutes (if the pan starts to stick, add a splash of the wine).
2. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits.
3. Stir in the quinoa, chickpeas, bay leaf, and 2 cups water. Bring to a boil, then reduce to medium-low, cover, and cook until the quinoa is tender and most liquid is absorbed, 18–22 minutes.
4. Stir in the raisins, cover off heat, and let rest 3–4 minutes. If the pot seems dry before the quinoa is tender, add 1–2 tablespoons water and cook a few minutes longer. Taste and adjust salt and pepper.
5. Serve warm, topped with pine nuts.