Chickpea Stew with Quinoa (Gluten-Free)

Tags:gluten free mediterranean vegan vegetarian

This is one of my favorite dishes that France-Lee makes. Originally a stew served with rice and cheese on top, it’s far better as given here. You can also eat it with a bed of cous cous.

Rating: 10/10

Ingredients:
2-3 tbsp. basil
3 bay leaves
2 tsp. sugar
a few dashes of salt
ground pepper to taste
2 small cans or 1 large can (32 oz.) of diced tomatoes, drained
2 cans (32 oz.) of chickpeas

Start the quinoa cooking in the rice cooker. Use the same directions for quinoa as you would use for rice.
Chop up the onions and garlic first and sauté them in a small amount of olive oil with the top on.
Add all the spices, then dump in the diced tomatoes and the chickpeas.
Let simmer with the top on but cracked open for about an hour.
Serve over a bed of quinoa.

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