Moroccan Style Stew with Chickpeas and Quinoa

This hearty flavorful stew, full of protein rich chickpeas, quinoa, and Harissa Tofu Cubes by Hodo Foods, is perfect for chilly autumn nights. A variety of spices like cumin, smoked paprika, and cinnamon make a savory dish with a hint of sweetness. Serve with your favorite steamed or sauteed vegetables, like Swiss chard, for a balanced and nutritious dish.

Moroccan Style Stew

5 from 1 vote
Course Main Dish
Servings 6 people

Ingredients
  

  • 1 package Harissa Tofu Cubes by Hodo Foods
  • 1 15 oz can chickpeas drained and rinsed
  • 1 15 oz can diced or crushed tomatoes
  • 2/3 cup uncooked quinoa
  • 1 cup sliced carrotts
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3 cups vegetable broth
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp crushed red peppers optional
  • 1 tsp agave nectar
  • 1/2 tso ground turmeric

Instructions
 

  • Add all ingredients to a large saucepan. Heat on a stove over medium-high heat and bring to a simmer. Cover with a lid and reduce heat to medium low, cooking for an additional 20 minutes, stirring occasionally. Serve with steamed greens, roasted potatoes, or a salad. Allow to cool completely and store in an air-tight container in the refrigerator for up to a week.
Keyword vegan recipe
Tried this recipe?Let us know how it was!

One Comment on “Moroccan Style Stew with Chickpeas and Quinoa”

  1. 5 stars
    I made this this morning with a couple of changes so it better fits my way of eating. Instead of quinoa I used a very small amount of brown rice and omitted the agave nectar. To my breakfast bowl of it I added some freshly squeezed lime juice because I just love that in soups and stews.

    It was delicious! This will definitely be a regular in my rotation.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating