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Ingredients
  • 2 tablespoons olive oil divided
  • 1 ½ cups chickpeas (1 15-ounce can) drained and rinsed
  • 1 teaspoon paprika
  • Salt to taste
  • 1 medium yellow onion chopped
  • 4 garlic cloves minced
  • ½ inch ginger minced
  • ½ teaspoon ground cumin
  • 2 large sun-dried tomatoes (jarred, packed in oil) chopped
  • ¾ cup passata or strained tomatoes
  • 1 ½ cups low sodium vegetable broth
  • 1 cup quinoa
  • ⅓ cup raisins chopped
  • ½ cup chopped fresh parsley
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