So I decided to start flipping through the Veganomicon again. There are SO many recipes in that book, and with only great successes so far, I’m happy to keep on trying them out!  I picked out 2 recipes starring chickpeas/garbanzos to make this week.

The only adjustment I really made was using a large red onion, and ground coriander instead of crushing the seeds myself. What’s weird is that if you google this recipe, some people list it as having a finely diced medium carrot too. I’m not sure if this is in another edition, but it’s not listed in mine. It would probably make a tasty addition though. Even though they have it under side dishes, I served it as dinner last night. Between the chickpeas and the quinoa, it’s pretty hearty. It came out to two dinner servings and a little leftover.

I’ve started using my food processor to chop onions and garlic lately.

Here it is right before the broth addition. Onions, garlic, tomato paste, spices and quinoa.

Turned out really flavorful and yummy. Definitely a keeper recipe!!