Ingredients
-
1 pint cherry tomatoes
-
3 tablespoons olive oil, or to taste, divided
-
1 pinch salt and ground black pepper to taste
-
1 onion, diced
-
3 cloves garlic, minced, or more to taste
-
1 ½ teaspoons smoked paprika
-
1 ½ teaspoons ground cumin
-
¾ teaspoon ground coriander
-
⅛ teaspoon cayenne pepper (Optional)
-
1 teaspoon salt, or to taste
-
ground black pepper, or to taste
-
1 (15.5 ounce) can diced tomatoes
-
1 (4.5 ounce) can chopped green chiles
-
1 (15.5 ounce) can chickpeas, drained and rinsed
-
3 cups water
-
1 ½ cups uncooked quinoa
-
2 tablespoons plain Greek yogurt
-
1 tablespoon hummus spread
-
1 tablespoon water
-
¼ teaspoon white vinegar
-
2 green onions, sliced (Optional)
-
¼ cup chopped fresh cilantro, or to taste
Directions
-
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
-
Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.
-
Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.
-
Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.
-
While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
-
Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.
-
Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.
Cook's Note:
Substitute rice for the quinoa if desired.
Nutrition Facts (per serving)
359 | Calories |
11g | Fat |
54g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 359 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 8% |
Cholesterol 1mg | 0% |
Sodium 1022mg | 44% |
Total Carbohydrate 54g | 19% |
Dietary Fiber 9g | 31% |
Total Sugars 4g | |
Protein 12g | 24% |
Vitamin C 36mg | 40% |
Calcium 97mg | 7% |
Iron 6mg | 32% |
Potassium 693mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.