I love making big bowls full of vegetables, beans, and grains. I always have cooked quinoa and chickpeas in the house because they are both great sources of protein and fiber. Cooking ahead of time makes putting this stew, or any meal, together on a busy weeknight very easy. I also like to add pasta, so that it is hearty and filling. Use alphabet pasta or small pasta such as ditalini or macaroni.
Makes 6 servings
1 onion 2 cloves of garlic 3 carrots 3 cups vegetable stock 1/2 cup uncooked pasta (makes 1 cup cooked pasta) 2 cups cooked chickpeas 1 cup cooked quinoa 1 cup frozen green peas Olive oil Salt and pepper
Cook the quinoa and chickpeas ahead of time.
Chop the onion into a small dice. Heat a small amount of olive oil in a soup pot and sauté the onions until translucent.
Mince the garlic and add to the onions and mix.
Peel and slice the carrots into small dice and add them to the pot. Mix and cook for a minute.
Season the vegetables with a dash of salt.
Add the vegetable stock and bring to a boil. Reduce to a simmer and cook for as long as it takes to make the pasta, about 10 minutes.
Cook the pasta separately.
Add the quinoa, chickpeas, and green peas to the soup and bring it up to heat. Add the pasta and stir to combine. Serve in big bowls, warm or at room temperature.
Lisa is a vegan, wife, mom, and yogi. She creates easy, vegan recipes that allow her family and others to be vegan for their health, the health and welfare of animals, and to protect the planet. Her recipes are easy to prep ahead; use fresh, organic ingredients (when possible); and, almost all of the dishes take less than half an hour to make. Lisa holds a certificate in Plant-Based Nutrition from eCornell, and she is a Certified Plant-Based Professional through Rouxbe.com.