Entree: Morocco – Moroccan-Style Chickpea and Spinach Stew with Quinoa

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 30 oz (850 g) canned chickpeas, drained
- 1 cup (170 g) quinoa (dry)
- 6 cups (180 g) baby spinach
- 2 cups (300 g) cherry tomatoes, halved
- 3 tbsp (45 ml) tahini

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook 1 cup (240 ml) quinoa per package directions; keep warm and set aside, reserving 1/4 cup (60 ml) of cooking liquid.
2. In a pot, combine 30 oz (850 g) canned chickpeas and 2 cups (300 g) halved cherry tomatoes; simmer gently until tomatoes soften and flavors meld, about 10–12 minutes, then stir in 6 cups (180 g) baby spinach until wilted.
3. Thin 3 tbsp (45 ml) tahini with a little reserved cooking liquid to create a smooth drizzle; spoon stew over quinoa and finish each bowl with the tahini drizzle before serving.

1. Cook 1 cup quinoa per package directions; keep warm and set aside, reserving 1/4 cup of cooking liquid.
2. In a pot, combine 30 oz (850 g) canned chickpeas and 2 cups (300 g) halved cherry tomatoes; simmer gently until tomatoes soften and flavors meld, about 10–12 minutes, then stir in 6 cups (180 g) baby spinach until wilted.
3. Thin 3 tbsp (45 ml) tahini with a little reserved cooking liquid to create a smooth drizzle; spoon stew over quinoa and finish each bowl with the tahini drizzle before serving.