Quinoa Chickpea Stew

1-2 Tbsp water

I cup onion, chopped

1 cup organic red pepper, chopped

1 -1 ½ cups fennel bulb, chopped (first remove core and stalks from the bulb)

3 large garlic cloves, minced or grated

1 tsp salt

black pepper, freshly ground to taste

1 ½ tsp curry powder

1 tsp fennel seed

1 ½ tsp paprika

1 ½ tsp dried basil

¾ tsp cinnamon

¼ tsp freshly ground nutmeg

1/8 tsp allspice

½ cup sodium free vegetable broth

¾ cup quinoa, rinsed

2 cups chickpeas (rinsed and drained if using canned)

2 -2 ¼ cups water, plus another 2-4 Tbsp if needed

1 dried or fresh bay leaf

1/3 cup dried black mission figs, chopped (or chopped dreied apricots)

½ cup pumpkin seeds, chopped or chopped pistachios (optional, for finishing)

balsamic reduction drizzle (optional)

1. In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt if using, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir through, cover, and cook for 6-8 minutes, stirring occasionally.
2. Add vegetable broth, bring to a boil and let boil for a couple of minutes.
3. Then add quinoa, chickpeas water (start with 2 cups) and bay leaf and stir through.
4. Bring mixture to a boil, then reduce heat to medium/medium-low, cover and let cook for 18-22 minutes.
5. Once quinoa is cooked and most of the liquid is absorbed, stir in dried figs, remove from heat and let sit for 3-4 minutes. If the liquid is absorbed but quinoa isn't tender, add the extra ¼ cup of water and cook another few minutes.
6. Taste, and season with additional salt, pepper or other spices
7. Serve, sprinkling with the pumpkin seeds or chopped pistachios
8. If using the balsamic reduction, drizzle a little over finished portions.