I sometimes add other veggies to this such as zucchini and add it to the sautéed onions, very yummy!
Ingredients
1 15 ounce can garbanzo beans (chickpeas) drained
3 Tablespoons fresh lemon juice
5 Tablespoons olive oil
2 cloves garlic minced
2 teaspoons cumin seeds
1 teaspoon turmeric
1 teaspoon paprika
1 cup quinoa rinsed and drained or I box couscous
1 medium onion diced
2 medium zucchinis, diced
1 teaspoon kosher salt
2 cups water
Directions
Combine drained garbanzo beans with lemon juice in large bowl. Add 3 tablespoons olive oil with minced garlic and stir. Marinate at room temperature at least 15 minutes and up to 2 hours.
Heat 2 tablespoons olive oil in large saucepan, sauté diced onion and zucchini until soft, add cumin seeds, turmeric and paprika, stir until fragrant about 1 minute. Add 2 cups water, quinoa and salt: bring to a simmer, stirring occasionally. Reduce heat to medium-low, cover and let simmer until water is absorbed about 16 minutes.
Transfer to large bowl, toss garbanzo beans into quinoa. Salt and pepper to taste.
Serves 4
Recipes complementary from Chef Jodi Abel, cookbook author, chef and owner of LaJollaCooks4U.
Lajollacooks4u is a unique cooking event company and specializes in team building cooking programs and special events cooking parties. Chef Jodi has California Cuisine recently released virtual cooking programs and
Chef Jodi specializes in California cuisine and likes to use what is fresh and in season seasons and grown locally. She is a big fan of our farm boxes. For more information on her California Cuisine Cookbook, cooking programs and recipes please visit her website www.lajollacooks4u.com.