Smoky chipotle peppers and chard add zest to a chickpea stew.
- 1 cup quinoa, red or white
- 2 tablespoons olive oil
- 2 leeks, thinly sliced (include white and light-green portions)
- 2 garlic cloves, thinly sliced
- 1 15-ounce can chickpeas, drained, well rinsed
- 1 8-ounce can diced tomatoes
- 1-2 chipotle chilies in adobo sauce, chopped (1 for medium
- spiciness, 2 if you like it hot)
- 1 tablespoon tomato paste
- 1 bunch rainbow chard, cut into 1/2-inch-thick strips. Include
- stems; cut on diagonal into thin slivers.
- 1 cup baby spinach
- 1 bunch fresh mint leaves (optional)
- 1 orange, cut into wedges (optional)
1. Rinse quinoa under cold water. Place it in medium saucepan with 2 cups of water. Bring to a boil then reduce the heat to low. Cover and cook until the quinoa is tender, 15 to 20 minutes. Remove from heat.
2. Heat a large stockpot over medium heat. Add the oil, leeks, and garlic. Cook, stirring often, until leeks soften, 3 to 4 minutes.
3. Add the chickpeas, tomatoes, chilies, and tomato paste. Bring to a gentle simmer over medium-low heat. Cook covered until sauce cooks down, 15 to 20 minutes. Add chard and spinach; cover and cook until chard wilts, 1 to 2 minutes. Serve over quinoa, garnished with mint leaves and orange wedges, if desired.