🫙 From the Spice Rack
Moroccan Style Quinoa
1 c Chickpeas, soaked 1 ea 2"strip kombu sea weed 3 sm Onions, quartered 1 c Carrots, cut in chunks 1 c Turnips, cut in chunks Stock 1 ts Salt 2 ea Garlic cloves 1 ea Bay leaf
maineasy
Ingredients8 items
Ingredients
- 1cup chickpeas, soaked
- 1ea 2"strip kombu sea weed
- 3small onions, quartered
- 1cup carrots, cut in chunks
- 1cup turnips, cut in chunks
- 2ea garlic cloves
- 1ea bay leaf
- 1/4tsp cumin
Directions
- 1
1 c Chickpeas, soaked 1 ea 2"strip kombu sea weed 3 sm Onions, quartered 1 c Carrots, cut in chunks 1 c Turnips, cut in chunks Stock 1 ts Sa
- 2
pot, bring chickpeas, kombu and soaking water to a boil
- 3
Cover, reduce heat to medium and boil for 2 hours
- 4
Add water as necessary so that water just covers the chickpeas
- 5
Remove 2 c
- 6
liquid from the pot and set aside in a 2-qt
- 7
Place onions, carrots and turnips on top of the chickpeas and add enough water or stock to just cover vegetables
- 8
Add salt, garlic, bay, cumin, pepper and olive oil