Ariso Recipes
55 minutes.
African
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To begin making moroccan chickpeas quinoa stew with herbed yogurt, start by soaking the quinoa in warm water for 15-20 minutes.
After soaking, drain the water from the quinoa and fluff it with a fork. set it aside.
Blanch the tomatoes and then blend them to make a puree.
Next, blanch the cauliflower and chickpeas with a pinch of salt. drain the water but retain it for later use.
Heat oil in a heavy-bottomed pan and add ginger. saut„© it for about 20 seconds and then add the tomato puree, cooked chickpeas, and blanched cauliflower.
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