Quinoa stew with chickpeas and red beans

Ingredients for 4 servings:

• 75g quinoa
• 1 can/n chickpeas, drained weight 265 g
• 1 can/n kidney beans, drained weight 250 g
• 2 cans of chopped tomatoes (400 g each)
• 3 tbsp rapeseed oil
• 130 g onion(s), finely diced
• 130 g red bell pepper(s), diced
• 1 tsp thyme, dried
• 1 tsp paprika powder
• ½ tsp Pul Biber
• 1 ½ tbsp vegetable stock powder
• 3 cloves garlic, finely chopped
• 4 tbsp garlic chives, cut into rolls or regular chives
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

a bit spicy

Wash and drain the quinoa thoroughly 2-3 times in a bowl. Drain the chickpeas, collecting the liquid, and fill with water to 350 ml. Rinse the kidney beans thoroughly in a sieve. Heat the oil and sauté the onions and diced bell peppers. Sauté the paprika and pul biber. Deglaze with the chickpea water and add the tomatoes. Stir in the garlic, stock powder, thyme, and quinoa and simmer for 15 minutes. Then add the drained beans and chickpeas and simmer for another 15 minutes. You may need to add a little more liquid. Season with salt and pepper and stir in the chives.