Pantry-Friendly Curried Quinoa with Chickpeas and Roasted Bell Peppers

Ingredients

• ½ cup raisins
• 1 cup warm water
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 ½ teaspoons curry powder
• ½ teaspoon ground cumin
• ½ teaspoon dried cilantro
• ¼ teaspoon ground ginger
• 2 cups vegetable broth
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup quinoa
• ½ cup diced roasted red peppers
• ¼ cup toasted almonds
• salt to taste

Step 1

Soak the raisins in a cup of warm water while you get everything else ready. Heat some olive oil in a large saucepan over medium heat, then add the chopped onion and garlic. Cook them, stirring occasionally, until the onion softens and becomes translucent—this usually takes about 5 minutes. Next, stir in the curry powder, cumin, cilantro, and ginger, and cook for about 30 seconds until the spices release their aroma.

Step 2

Pour in the vegetable broth, then add the chickpeas and quinoa. Bring everything to a boil, then lower the heat to medium-low, cover the pot, and let it simmer until the quinoa is tender, which should take around 20 minutes. Once the quinoa is cooked, drain the raisins and toss them into the pot along with the roasted red peppers and toasted almonds. Give it all a good stir and season with salt to taste before serving.