Chickpea-Quinoa Pilaf (Vegan) - cooking recipe

Ingredients

2 tablespoons olive oil
1 small yellow onion, chopped finely (about one cup)
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 tablespoon coriander seed, crushed (spice grinder or mortar and pestle)
fresh ground pepper, to taste
1/2 teaspoon salt
1 tablespoon tomato paste
1 cup quinoa (rinsed well)
1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups cooked)
2 cups vegetable broth (or reconstituted bullion)

Preparation

In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
Add the quinoa and saute for 2 minutes.
Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
Fluff with a fork and serve.