Moroccan Chickpea Stew with Quinoa

Ingredients

• pint cherry tomatoes
• tablespoon solive oil, or to taste, divided
• pinch salt and ground black pepper to taste
• onion, diced
• clove sgarlic, minced, or more to taste
• 1/2 teaspoon ssmoked paprika
• 1/2 teaspoon sground cumin
• 3/4 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper (Optional)
• teaspoon salt, or to taste
• ground black pepper, or to taste
• (15.5 ounce) can diced tomatoes
• (4.5 ounce) can chopped green chiles
• (15.5 ounce) can chickpeas, drained and rinsed
• cup swater
• 1/2 cup suncooked quinoa
• tablespoon splain Greek yogurt
• tablespoon hummus spread
• tablespoon water
• 1/4 teaspoon white vinegar
• green onions, slice d (Optional)
• 1/4 cup chopped fresh cilantro, or to taste

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 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.
3. Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.
4. Meanwhile, heat remaining olive oil in a large Dutch oven over medium high heat.
5. Add onion and cook until translucent, 4 to 5 minutes.
6. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper.
7. Cook until fragrant, 30 to 60 seconds.
8. Add tomatoes and green chiles; bring to a boil.
9. Reduce stew to a simmer and add chickpeas.
10. Add the cherry tomatoes and their juices.
11. Cover and simmer for 30 minutes.
12. 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.
13. Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.
14. Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

Tips

Substitute rice for the quinoa if desired.