📝 About This Recipe
This vibrant stew is a soulful celebration of North African flavors, combining the nutty crunch of ancient quinoa with the buttery texture of slow-simmered chickpeas. Infused with a fragrant blend of cumin, cinnamon, and turmeric, the broth is brightened by the zesty punch of preserved lemon and a hint of spicy harissa. It is a nutrient-dense, plant-based masterpiece that warms the heart and satisfies the palate with its complex layers of spice and citrus.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 2 medium Carrots (peeled and sliced into 1/4 inch rounds)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
Spices and Base
- 1 1/2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Ground turmeric (for vibrant color)
- 1 piece Cinnamon stick (whole)
- 1 tablespoon Harissa paste (adjust to preferred heat level)
- 14.5 ounces Fire-roasted diced tomatoes (one standard can)
The Heart of the Stew
- 1 cup White or Tri-color Quinoa (thoroughly rinsed in a fine-mesh sieve)
- 15 ounces Chickpeas (one can, drained and rinsed)
- 4 cups Vegetable broth (low sodium)
- 1/2 piece Preserved lemon (flesh removed, rind finely minced)
- 3 cups Baby spinach (packed)
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 2 tablespoons Toasted almond slivers (for crunch)
- 4 tablespoons Greek yogurt or Coconut cream (optional dollop for serving)
👨🍳 Instructions
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1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the diced onion and sliced carrots. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
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3
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to let the garlic burn.
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4
Add the cumin, coriander, smoked paprika, and turmeric. Toast the spices with the vegetables for 30-60 seconds to release their essential oils.
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5
Stir in the harissa paste and the diced tomatoes (including their juices). Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
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6
Add the rinsed quinoa to the pot and stir to coat every grain in the spiced tomato base.
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7
Pour in the vegetable broth and add the cinnamon stick. Increase the heat to medium-high and bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
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9
Remove the lid and stir in the chickpeas and the minced preserved lemon rind. The quinoa should be nearly cooked, showing its characteristic small 'tails'.
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10
Cover and simmer for another 5-7 minutes until the quinoa is fully tender and the broth has thickened slightly.
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11
Remove the cinnamon stick and discard. Stir in the baby spinach, folding it gently until it wilts into the hot stew.
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12
Taste the stew and adjust seasoning with salt and black pepper. Note: Preserved lemon is salty, so you may need less salt than usual.
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13
Ladle the hot stew into deep bowls. Garnish with fresh cilantro, toasted almonds, and a dollop of yogurt or coconut cream if desired.
💡 Chef's Tips
Always rinse your quinoa under cold water for at least 30 seconds to remove saponin, the natural coating that can make it taste bitter. If you don't have preserved lemon, use the zest of one fresh lemon and an extra pinch of salt for a similar brightness. For a thicker, creamier texture, take a ladle of the chickpeas and some broth, blend them until smooth, and stir back into the pot. This stew tastes even better the next day as the flavors meld; just add a splash of water or broth when reheating as the quinoa will continue to absorb liquid. To add more protein, you can stir in cooked shredded chicken or top with a poached egg.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or crusty sourdough for dipping into the flavorful broth. Pair with a crisp, cold cucumber and mint salad to balance the warm spices of the stew. A glass of chilled, dry Rosé or a light-bodied Pinot Noir complements the earthy and citrus notes beautifully. Offer a side of extra harissa or red pepper flakes for those who enjoy a more significant heat kick. Finish the meal with a refreshing glass of Moroccan mint tea.