Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp olive oil (30 mL)
  • 1 yellow onion (chopped)
  • 2 carrots (chopped)
  • 3 stalks celery (chopped)
  • 4 cloves garlic (minced)
  • 12 cups vegetable broth (3 quarts, 2.8 L)
  • 1 tsp fresh thyme
  • ½ tsp dried oregano
  • 2 bay leaves
  • 1 cup dried quinoa (180 g)
  • 2 15-oz cans chickpeas (2 425 g cans, drained)
  • 1/2 cup chopped parsley (20 g)

Instruction

  • The Base: Heat oil over medium heat in a large pot. Add onion, carrots, celery, and garlic, and cook until softened (about 10 minutes).
  • The Bulk: Add broth, thyme, oregano, and bay leaves, then bring to a simmer. Once simmering, add quinoa and cook until done (about 12 minutes). Right before serving, stir in chickpeas and garnish with parsley.