Vegan Quinoa Chickpea Paella
A filling one pan meal with quinoa, chickpeas and veggies. Olives add a twist.
Ingredients
- 9 mini peppers sliced, plus a couple more for garnish. (Or use 1 small bell pepper or 1 1/2 med bell pepper chopped in med to large pieces.)
- 1 cup quinoa
- 1 can diced tomatoes You can use fresh chopped tomatoes but this recipe relies on the concentrated flavor from the can.
- 1 small onion or 1/2 large onion, chopped into med pieces.
- 1/3 cup frozen peas thawed. (You can thaw quickly by putting the peas in water and microwaving for one minute.)
- 1 tsp paprika
- 1 tsp salt You can use a little extra if you do not use olives.
- 1 1/2 tsp plus 1/4 tsp turmeric
- 1 15 0z can chickpeas, drained of the liquid. Save 1/4 cup for garnish.
- 2 cups vegetable broth
- 2 large garlic cloves, minced
- 1/3 cup green olives, sliced. Plus more for garnish
- 2 tbsp oil
Instructions
- Turn on oven to med. heat. Add 2 tbsp oil.
- Once hot, turn heat a little lower and add the onions. Cook for 2-3 minutes, stirring occasionally.
- Add the peppers, except for the garnish portion and cook for 3-4 min, stirring occasionally.
- Add the peas, quinoa, tomatoes, chickpeas (except those reserved for garnish), salt and garlic.
- Stir until well blended.
- Add the broth, turmeric and olives. When adding the broth, add it to the middle of the pan. Stir.
- Lower heat and cover.
- Cook for 25-30 min until the quinoa is cooked.
- When the pan has cooked for about 15 minutes, start working on the garnish. You can either: 1) Heat some oil in a separate pan and one it is hot, add the garnish veggies, chickpeas and 1/4 tsp turmeric. Stir and saute for a few minutes. Or, 2) Stir the garnish veggies, chickpeas, turmeric in a bowl and add to the top of the pan when there is about 10 minutes of cooking time left.