Ingredients
2½tbspolive oil
3medium carrots,diced
1large yellow onion
1large bell pepper,red or yellow, diced
1tbspfresh ginger,peeled and finely minced
6garlic cloves,minced
1tbspground coriander
2tspground cumin
¾tsppaprika
¾tspturmeric
½tspground cinnamon
⅛tspcayenne pepper,or more to taste
14.5ozlow-sodium chicken broth
15ozfire roasted diced tomatoes
½cupquinoa,well rinsed and drained
salt and freshly ground black pepper
2cupschicken breasts ,or thighs, cooked and shredded
14.5ozchick peas,drained and rinsed
½cupheavy cream,or coconut milk
¼cupcilantro,chopped
Preparation
Heat the olive oil in a large pot over medium-high heat.
Add in the carrots, onion, bell pepper, and ginger, then sauté for 5 minutes.
Add in the garlic, then sauté for 1 minute.
Toss in the coriander, cumin, paprika, turmeric, cinnamon and cayenne pepper, then sauté for 1 minute.
Pour in the chicken broth, tomatoes, and quinoa, then season with salt and pepper to taste.
Bring to a boil, then reduce the heat to medium-low.
Cover and simmer, stirring occasionally, for 15 minutes, until the quinoa is tender.
Stir in the chicken, chick peas, and cream, then heat through for 1 minute.
Stir in the cilantro.
Serve warm, and enjoy!
