Chickpea Quinoa Stew with Coconut and Tomato

runningonrealfood.com

Bine

1 cup peeled and chopped carrot (130 g, about 2 large carrots)

1 cup chopped celery (130 g, about 3 medium ribs)

1 heaping cup diced white onion (175 g, ½ a large or one small onion)

3 cloves garlic, minced

1 tbsp peeled and minced fresh ginger

2 tsp curry powder

1 tsp ground cumin

1 tsp ground coriander

3 cups vegetable broth

½ cup uncooked quinoa (80 g)

1 28 oz. can no-salt added diced tomatoes, with the juice

1 19 oz. can chickpeas, drained and rinsed (or 2 cups cooked, 330 g)

½ cup light coconut milk (or full-fat for a thicker, creamier stew)

½ cup packed, fresh cilantro, finely chopped

salt and pepper, to taste

Directions at runningonrealfood.com

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