/gheeː peaː teaː/
Servings: 4 | 45 minutes | 400 kcal
It was invented by me, a master chef who believes in the power of plant-based diets and loves to experiment with flavors and ingredients.
This dish was first cooked on a lazy Sunday afternoon, when I decided to experiment with the only things left in my fridge. Surprisingly, it turned out fabulously delicious and hence, I decided to share it with the world!
Ingredients
- 1 cups Quinoa
- 400 grams Chickpeas
- 2 cups Mixed vegetables (Carrots, bell peppers, peas etc.)
- 2 teaspoons Olive oil
- 3 pieces Garlic
- 1 pieces Onion
- 3 cups Vegetable broth
- 1 teaspoons Spices (Turmeric, cumin, coriander, paprika)
- to taste grams Salt and pepper
Instructions
- Rinse the quinoa and set it aside.
- Heat the olive oil in a large pot over medium heat. Add the garlic and onions and saute until they are soft and fragrant.
- Add the mixed vegetables to the pot and continue to saute for another 5 minutes.
- Add the rinsed quinoa to the pot, followed by the chickpeas, spices, salt, and pepper. Stir everything together until they are well combined.
- Pour in the vegetable broth and bring the mixture to a boil. Once it is boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the quinoa is cooked and all the liquid is absorbed.
- Serve the dish hot, garnished with fresh herbs if desired.