2 tbs olive oil
1 small diced onion
1 medium diced carrot
1/2 a diced red bell pepper
1 crumbled bay leaf
1 tbs whole cumin seeds
2 16ozs. jar of chickpeas, rinsed, drained and divided
1 1/2 cups of quinoa
1 32ozs. container of butternut squash soup (if shop bought ensure it contains no nasties)
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1. Add olive oil in a saucepan over a medium heat, then sauté the carrots in the oil until softened, which should take 3-5 minutes. Add the bell pepper and the red onion, sautéing for 3 to 5 minutes more, until soft. Stir in the bay leaf and the cumin seeds.
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2. Puree 3/4 of the butternut squash soup and 3/4 cup of chickpeas into a blender until the mixture is smooth. Add the carrot mixture to the remaining chickpeas and then mix into the soup. Simmer for 15-20 minutes and then season with salt and pepper.
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3. In the meantime, cook the quinoa as per packer instructions.
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4. Use a fork to fluff the quinoa and divide into 6 bowls. On top of the quinoa, ladle the chickpea stew into each bowl. Serve and enjoy!
CategoryDinnerCuisineBudget-Diets, Ketogenic-Vegan
Ingredients
2 tbs olive oil
1 small diced onion
1 medium diced carrot
1/2 a diced red bell pepper
1 crumbled bay leaf
1 tbs whole cumin seeds
2 16ozs. jar of chickpeas, rinsed, drained and divided
1 1/2 cups of quinoa
1 32ozs. container of butternut squash soup (if shop bought ensure it contains no nasties)