This vegetarian dish is hearty enough for any meat eater and equally satisfying and delicious!
1 can (14 oz) chickpeas, rinsed
3 small onions, quartered
1 cup carrots, cut in chunks
1 cup turnips, cut in chunks
2 garlic cloves
1 bay leaf
1/4 tsp ground cumin
Pepper to taste
2 Tbsp olive oil
2 cups water
2 cups quinoa
1 Tbsp lemon or lime juice
In a 3-quart pot, place onions, carrots and turnips on top of the chickpeas and add enough water or stock to just cover vegetables.
Add salt, garlic, bay, cumin, pepper and 1 Tbsp olive oil. Cover and bring to a boil. Reduce to light boil and cook for 50 minutes. Adjust seasoning to taste.
While vegetables and chickpeas continue to cook, add 4 cups water and salt to a 2-qt. pot and bring to a boil.
In a frying pan heat the remaining Tbsp of olive oil. Add quinoa; stir quinoa continuously to toast (about 10 minutes). Add to boiling water, cover and simmer 15 to 20 minutes.
Remove from heat. Allow to sit for 5 to 10 minutes. Gently mix vegetable/chickpea mixture. Cover pot, and allow to rest for another 5 to 10 minutes.
Serve by placing a large mound of quinoa on each individual plate. Flatten the mound in the center and fill with vegetables/chickpea mixture.
Serve with extra stock from the vegetable mixture if desired.