While this is technically now not a one-pot meal, as the quinoa and chickpeas are cooked separately, this nourishing and balanced dish all comes collectively in a single pan, with very little practise time. I discover dishes along with this one are best for mid-week meals once I do not have the time or inclination to fuss over dinner. As is common in my kitchen, I want to spice matters up, however as always, my recipes are hints which can easily be adjusted to match ones tastes. I just like the precise texture and stronger flavor of black chickpeas, as they do cross well in spiced up dishes, but yellow chickpeas may want to without difficulty be used as a substitute. Serve with a vegetable facet, or include some greens, including spinach or inexperienced peas, at some point of the previous couple of minutes of the cooking time.
Other recipes proposing quinoa and chickpeas from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Jamaican-Style Jerk Chili with Chickpeas and Quinoa
Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries
Chickpea and Quinoa Salad with Lemon and Tahini
Roasted Beet Salad with Quinoa, Chickpeas, Miso and Tahini
Audio accompaniment: Julia Kent - Lac des Arcs
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