Spicy Black Chickpea & Quinoa Stew

Spicy Black Chickpea & Quinoa Stew

Spicy Black Chickpea & Quinoa Stew

It’s monday today, there is no better way to kick start your week with a beautiful, Spicy Black Chickpea & Quinoa Stew than anything else. Do you like stews? You would have probably tried many stew, but this beautiful stew is ultra healthy and super easy to make.

Spicy Black Chickpea & Quinoa Stew

Don’t get carried away by word the “spicy”, this stew is not as spicy as you think, it just represents the spice combinations I have used for this recipe. Green cardamom, cloves, cinnamon stick, black peppercorns, fennel seeds and cumin seeds are dry roasted and blended to a fine smooth powder and later added at an early stage of cooking.

To know know more about this super grain, quinoa and it’s health benefits, click here..

I would like to hear from, try out this Spicy Black Chickpea & Quinoa Stew Recipe and let me know how it turned out for you in the comment section below.

Spicy Black Chickpea & Quinoa Stew Recipe


  • Quinoa -200 gms
  • Black chickpeas – 200 gms
  • Coconut oil – 1 Tsp
  • Onion – 1 chopped
  • Garlic -1 Tsp, chopped
  • Ginger -1 Tsp, chopped
  • Green cardamom– 3
  • Black pepper corns -1 Tsp
  • Fennel seeds -1/4 Tsp
  • Cumin seeds – 1/2 Tsp
  • cinnamon stick-1/2
  • Cloves-1/4 Tsp
  • Turmeric powder -1/2 Tsp
  • Chilli powder -1/4 Tsp
  • Tomato -1 small dices
  • Salt to taste


  1. Wash and let the black chickpea soak over night.
  2. Dry roast cumin seeds, black pepper corns, fennel seeds, cardamom, cloves and cinnamon in a skillet and blend it a smooth powder.
  3. In a thick bottomed vessel, heat up coconut oil, add in diced onions.
  4. Saute onions until soft and add chopped ginger and garlic.
  5. Stir in dry roasted spices, turmeric powder, chilly powder and cook for a minute.
  6. Then add chick peas, salt and water to cover and let it boil.
  7. Once boiling, reduce the fire to slow simmer and cover the pot with a lid.
  8. Let it cook for 20 minutes.
  9. Now add in quinoa, tomatoes and continue to cook for another 15 minutes.
  10. Chick peas and quinoa should be soft by now, adjust the seasoning.
  11. Serve hot and enjoy.

Note: Soaking the black chickpeas overnight is preferred, if you are soaking it on the same day, then the cooking time will vary. I have used coconut oil for the intended flavour, you may substitute as per your liking.

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Bone Appetite & Happy Cooking!



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