Moroccan · soup

Moroccan Chickpea Stew With Quinoa

Moroccan Chickpea Stew With Quinoa reads richness 3.9, sourness 3.6 and allium 3.5 on Palate's 0–10 flavor X-ray — a Moroccan soup, about 1 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.7 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 3.8 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Richness 3.9 · Sourness 3.6 · Allium 3.5 · Nutty 3.4 · Salinity 3.2 · Sweetness 3.2 · Umami 2.8 · Fruity 2.6 · Heat 2.5 · Earthy 2.4 · Smoke 2.4 · Herbaceous 2.4 · Warm Spice 2.0 · Funk & Ferment 2.0 · Bitterness 1.1 · Floral 0.9

What's in it (22)

• 1 pint cherry tomatoes
• 3 tablespoons olive oil, or to taste, divided
• 1 pinch salt and ground black pepper to taste
• 1 onion, diced
• 3 cloves garlic, minced, or more to taste
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper (optional)
• 1 teaspoon salt, or to taste
• ground black pepper, or to taste
• 1 (15.5 ounce) can diced tomatoes
• 1 (4.5 ounce) can chopped green chiles
• 1 (15.5 ounce) can chickpeas, drained and rinsed
• 3 cups water
• 1 1/2 cups uncooked quinoa
• 2 tablespoons plain Greek yogurt
• 1 tablespoon hummus spread
• 1 tablespoon water
• 1/4 teaspoon white vinegar
• 2 green onions, sliced (optional)
• 1/4 cup chopped fresh cilantro, or to taste

Time & effort: about 1 hr (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 98.4 kcal, 4.3 g protein, 1.6 g fat, 16.8 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly.
3. Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes.
4. Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes.
5. While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
6. Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper.
7. Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.

Dishes with a similar flavor shape

• Chickpea and Spinach Shakshuka — Middle Eastern
• Beef and Bean Chimichangas — Tex-Mex
• Crispy Cauliflower Tikka Over Rice — Indian
• Hoppin' John Stuffed Acorn Squash — Southern
• Koshari — Egyptian

Keep reading: what richness, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.