Skip to main content

Stews

Veggie and Chickpea Stew over Quinoa
Ingredients
To make this stew vegetarian, swap the chicken stock for an equal amount of vegetable broth or water.
2 cups water
1 1/3 cups quinoa, rinsed
1 Tbsp. olive oil
2 red bell peppers, cored, seeded, and chopped
1 red onion, chopped
Salt and pepper
1 Tbsp. minced fresh thyme
1 (15.5-oz.) can Hannaford Low Sodium Garbanzo Beans, drained and rinsed
1 (28-oz.) can Hannaford No Salt Added Diced Tomatoes
1 1/2 cups Hannaford No Salt Added 99% Fat Free Chicken Stock
1/2 bunch Tuscan kale, stemmed and torn into bite-size pieces
2 tsp. Hannaford Dijon Mustard
1/2 cup Taste of Inspirations Crumbled Goat Cheese
+ Add to Shopping List
Veggie and Chickpea Stew over Quinoa

Veggie and Chickpea Stew over Quinoa

Veggie and Chickpea Stew over Quinoa
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:30 minutes
directions
1. Combine water and quinoa in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is mostly absorbed, about 15 minutes. Remove from heat and let sit, covered, 10 minutes; fluff with a fork and cover to keep warm.
2. Meanwhile, heat oil in a Dutch oven over medium heat until shimmering. Add peppers and onion, season with salt and pepper to taste, and cook, stirring occasionally, until vegetables are softened and beginning to brown, 5 to 7 minutes. Add thyme and cook, stirring constantly, 30 seconds.
3. Add chickpeas, tomatoes, stock, and kale and bring to a simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until flavors meld and mixture is slightly thickened, 15 to 20 minutes. Stir in mustard and season with salt and pepper to taste.
4. Divide quinoa and stew among bowls and top evenly with goat cheese.
Source: Hannaford fresh Magazine, December 2019
 
 
 
 
 
 
 
 
 
 
 
 
 
loading