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This easy quinoa recipe with crispy chickpeas is a hearty, flavorful meal perfect for busy weeknights or meal prep. It’s packed with plant-based protein, fiber, and warm spices, all cooked in one pot for minimal cleanup.
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Cuisine: Vegan
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 3
Why You’ll Love Making It
- One-Pot Wonder – No need to juggle multiple pans! Everything cooks in one pot, making cleanup easy.
- Protein-Packed & Nutritious – Chickpeas and quinoa provide a great source of plant-based protein, fiber, and essential nutrients.
- Incredible Flavor – A mix of sun-dried tomatoes, garlic, ginger, and warm spices makes this dish rich and aromatic.
- Perfect for Meal Prep – This quinoa dish stores well, so you can make it ahead and enjoy it throughout the week.
- Budget-Friendly & Simple Ingredients – Uses affordable pantry staples, making it an excellent choice for a healthy, wallet-friendly meal.
Ingredients
- 2 tablespoons olive oil, divided – Adds richness and helps crisp up the chickpeas.
- 1½ cups chickpeas (1 15-ounce can, drained and rinsed) – Provides protein and fiber; canned chickpeas make this recipe quick and easy.
- 1 teaspoon paprika – Adds a smoky depth of flavor to the chickpeas.
- Salt to taste – Enhances the overall taste of the dish.
- 1 medium yellow onion, chopped – Adds a natural sweetness and depth of flavor.
- 4 garlic cloves, minced – Gives the dish a bold and aromatic base.
- ½-inch piece of fresh ginger, minced – Brings a subtle warmth and freshness.
- ½ teaspoon ground cumin – Adds earthiness and a warm, slightly spicy note.
- 2 large sun-dried tomatoes (oil-packed, chopped) – Adds a tangy, umami flavor.
- ¾ cup passata (strained tomatoes) – A smooth tomato base that gives the dish a rich texture.
- 1½ cups low-sodium vegetable broth – Helps cook the quinoa while adding flavor.
- 1 cup quinoa – A protein-rich grain that’s light and fluffy when cooked.
- ⅓ cup raisins, chopped – Brings a touch of sweetness to balance the savory flavors.
- ½ cup fresh parsley, chopped – Brightens up the dish and adds freshness.
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Instructions
Step 1: Crisp the Chickpeas
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the drained chickpeas and cook for 3 minutes, stirring frequently. Sprinkle in paprika and salt, then continue cooking for 7 more minutes, stirring frequently, until the chickpeas are golden and crispy. Transfer the crispy chickpeas to a large plate or sheet pan in a single layer and set aside.
Step 2: Cook the Aromatics
In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chopped onion and a small pinch of salt. Cook for 4 minutes, stirring frequently, until softened. Stir in the minced garlic, ginger, and cumin, and cook for 1 more minute, stirring frequently, until fragrant.
Step 3: Cook the Quinoa
Add the chopped sun-dried tomatoes, strained tomatoes (passata), vegetable broth, and quinoa to the skillet. Stir well to combine, then bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20 minutes, or until the quinoa is tender and has absorbed all the liquid. If the quinoa looks too dry, add a splash of extra vegetable broth as needed.
Step 4: Final Touches & Serving
Once the quinoa is cooked, stir in the chopped raisins and fresh parsley. Mix in the crispy chickpeas, reserving a few for topping if desired. Taste and adjust seasoning with salt if needed. Serve warm, garnished with extra crispy chickpeas and a sprinkle of fresh parsley.
FAQs
Can I use a different grain instead of quinoa?
Yes! You can substitute quinoa with couscous, bulgur, or brown rice, but cooking times will vary. For brown rice, increase the liquid and cook for about 40 minutes instead of 20.
Can I make this oil-free?
Absolutely! Simply dry-toast the chickpeas in a nonstick skillet and sauté the onion with a splash of vegetable broth instead of oil.
