Friday, January 23, 2009

Recipe: Spiced Chickpeas and Greens with Quinoa Pilaf

When I came up with this dish last week, I was in search of flavor. My basic rice and quinoa was beginning to get a little boring.

So I decided to source some inspiration overseas and make a pilaf using vegetable stock, raisins, and cashew nuts. It is a combination used in many parts of the world (from India, Afghanistan and North Africa). I am not sure where it originated, but it is a tasty idea that deserves to be copied.

I served alongside a simple saute of chickpeas, swiss chard, onions, and my favorite spices - turmeric, cumin, paprika, and coriander. The result is a colorful assortment of spices and flavors that I think you will enjoy.

Serves 2-3

1 tbsp olive oil
1/8 tsp turmeric
1/2 small red onion, diced
6 leaves swiss chard, stems and leaves separated and chopped
1 15 oz can chickpeas, drained
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp paprika
1/4 tsp sea salt

In a large skillet or wok, heat the olive oil over medium heat. Add turmeric to oil to release flavor.

Add the red onion and cook for a couple minutes, until yellow and translucent. Add chard stems and cook for another 2 minutes. Add chickpeas and remaining spices. Cook for another 10 minutes, allowing flavors to merge. Throw in chard leaves at the end along with sea salt. Cook for another two minutes until greens are cooked down.

Adjust salt, flavoring as necessary. Serve over quinoa pilaf (instructions below).

Quinoa Pilaf
1 cup quinoa
2 cups water or vegetable broth
1/3 cup raisins
12 cashews halves, toasted

Cook quinoa with water or stock in a small pot for 20-30 minutes. Throw in raisins while cooking. When all water has evaporated, add cashews. Mix together.

7 comments:

Stiggly Holistics said...

yumalicious!

nithya at hungrydesi said...

I love quinoa - what a great idea to use it for pilaf. It must be much healthier than rice. Btw I'm linking to you from my blog - hope that's okay!

Trupti said...

I do love swiss chard, what a nice way to have it with the Quinoa pilaf....you've given me a nice idea.

cheerd,trupti

Sharon said...

i LOVE chard and chickpeas together. your quinoa pilaf sounds amazing!

Angela said...

I made this the other night with purple kale. It's such a perfect quick weeknight dinner. Richard and I really enjoyed it.

Citymouse23 said...

I make a swiss chard chickpea stew that's very similar to this recipe, but i use Spanish Smoked Paprika to give it a flavor kick. The smoky flavor makes it so satisfying and delicious. I usually serve it with brown basmati rice, but this time i'm going to try the quinoa pilaf!

Bobby said...

This was delicious. I love sauteed chard with quinoa. I skipped the cashews (we didn't have any - definitely wanna use them next time!) and used turmeric, cumin, and smoked paprika. The contrast with the sweet currants made for an absolutely delicious dish

Integrative Nutrition