Roasted Chickpeas and Veggies over Quinoa

It's snowing outside and I wanted comfort food. I took a look around and came up with this for dinner. The flavors were rich and warmed my hubby and I right up!

I'm not a photographer, this dish tastes so much better than it looks-just ask my husband he went back for thirds!

 Ever had roasted chickpeas? They are the best mock meat ever. No mushy beans here, they have a chewiness to them that will satisfy all who bite into them. 

 These have been flavored with basil, garlic, olive oil, and veggie broth

Tomatoes, garlic, onions, olive oil, and black pepper flavor the dish so well

 cook the quinoa in veggie broth and fluff it up

 Place the roasted chickpeas and veggies on top of the quinoa and serve it up! 

Ingredients

1 cup cooked quinoa

2 1/4 cups veggie broth

5 cloves garlic chopped into thirds

1 large onion chopped in large pieces

8 small vine ripe tomatoes, sliced in thirds

1 can chickpeas (garbanzo beans) rinsed and drained

1 Tbsp dried basil

Extra Virgin Olive Oil

A few dashes of cayenne pepper 

Directions

Heat oven to 375 and place the rinsed and drained chickpeas onto a cookie sheet. Drizzle  olive oil over the top and roll the beans around until they are coated. Sprinkle dried basil and cayenne pepper over the top along with 1/4 cup of the veggie broth and bake in oven for 1 hour, stir them every 20 minutes.

Chop up the garlic, onion and slice the tomatoes. Place them onto another cookie sheet and drizzle with olive oil and grind some black pepper on top.  Put the cookie sheet on the rack next to the chickpeas. Roast them for 35 minutes.

With 15 minutes left measure out 1 cup of quinoa, rinse it and cook it in 2 cups of water or veggie broth.

Curried Chickpeas and Quinoa

This was full of flavor and it was made in 15 minutes, what more can you ask for?
I found the original recipe on Susan V’s blog as I was skimming through food gawker (love that site). To see what else Susan  is cooking up click here!

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 15-ounce can chickpeas, rinsed and drained
• 1 1/2 teaspoons good curry powder (or adjust to taste)
• 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)
• 1 15-ounce can diced tomatoes (fire-roasted preferred)
• 1 cup cooked quinoa
• salt to taste

Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.
Serve in wraps, pita bread, or lettuce leaves or with naan or other flatbread
I know you are thinking I see mushrooms in the photo but not in the recipe?! You are right. I threw some mushrooms in there because we like mushrooms here and put them in a lot of our dishes just because we like em!