Spicy Smoky Chickpeas & Quinoa

Spicy and Smoky Tomato Chickpeas with Quinoa

(makes 4 servings)

1 cup quinoa

2 cups water

3/4 cup diced red onion

2 tsp minced garlic

1 & 1/4 cups lite canned coconut milk (shake well; I recommend getting the organic version!)

1/4 cup + 2 T tomato paste

2 tsp smoked paprika

1/2 tsp chipotle chili pepper spice

1 tsp salt

2 cans chickpeas (garbanzo beans), drained and rinsed

chopped parsley

1. To make the quinoa: Add the water to a pot and bring to a boil. Immediately add the quinoa, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 more minutes. Fluff with fork.

2. To make the tomato chickpeas: In a large saucepan, add the onion and 1/2 cup of water and turn the heat to medium. Simmer for 5 minutes. Then add the garlic, stir, and simmer for 3 more minutes. Once the onions and garlic are soft and translucent, add the coconut milk, tomato paste, smoked paprika, chipotle chili pepper, salt, and chickpeas. Continue to simmer for 10 minutes. The chickpeas should be soft and the sauce should be thickened but no too thick. Remove from the heat when it's finished cooking.

3. Serve the tomato chickpeas over the quinoa and garnish with freshly chopped parsley or cilantro.