This Chickpea and Quinoa Stew is loaded with spices and delicious flavors of paprika and chipotle peppers. It can be prepared in an Instant Pot or Crockpot for an easy weeknight meal!
Chickpeas and quinoa are two of my favorite pantry staples because they’re healthy, filling, and versatile. Chickpeas have plenty of protein and fiber to help you feel full and satisfied. Quinoa is also a good source of protein and it’s actually a “complete” protein meaning it contains all the essential amino acids your body needs. This stew is not only delicious, but it’s also healthy!
Tips for Making Chickpea and Quinoa Stew
- Use low sodium vegetable broth so you can control the saltiness of the final dish. I like Edward and Son’s “Not-Chick’n” bouillon.
- This recipe serves two to three people as a main dish but you can double the recipe in the recipe card below if you want to make a larger serving.
- Rinse your quinoa before using it. It can have a bit of a soapy flavor if it’s not rinsed properly. I put mine in a fine-mesh strainer and run cold water on it for a few seconds.
How To Prepare in a Slow Cooker
Since most slow cookers don’t have a saute option, you can soften the onion in the microwave. Heating the spices helps bring out their flavor so after just a few minutes in the microwave, you can dump everything in the slow cooker. I like this method because I don’t have to dirty more pots and pans and while the onion is cooking in the microwave, I can prepare the rest of the ingredients. I like to reduce the vegetable broth to 3 cups when cooking in a slow cooker, for a slightly thicker consistency.
How to Store Chickpea and Quinoa Stew
This recipe reheats well, so you can store leftovers in the refrigerator for up to 3 days. You can also freeze leftovers for up to 1 month. Reheat in the microwave or on the stovetop.Print
This Chickpea and Quinoa Stew is loaded with spices and delicious flavors of paprika and chipotle peppers. It can be prepared in an Instant Pot or slow cooker, for an easy weeknight meal!
- 2 teaspoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 tablespoon adobo sauce (see note)
- 4 cups vegetable broth (Reduce to 3 cups for slow cooker directions)
- ½ cup quinoa, rinsed
- 1 15oz can chickpeas, rinsed and drained
- Optional toppings: avocado, red pepper, crushed red pepper flakes, tortilla chips
Pressure Cooker Instructions
- Turn the pressure cooker to saute
- Add the olive oil and onion and cook for 3 minutes.
- Add the garlic, tomato paste, and paprika and continue to cook for 2 minutes.
- Stir in the adobo sauce, vegetable broth, quinoa, and chickpeas.
- Set to manual cooking and cook for 4 minutes.
- Quick release pressure and remove lid when depressurized.
Slow Cooker Instructions
- Microwave the olive oil, onion, garlic, tomato paste, and paprika for 4 minutes, stirring halfway through.
- Transfer the softened onion mixture to the slow cooker and add adobo sauce, 3 cups vegetable broth, quinoa, and chickpeas.
- Stir, cover, and cook on low heat for 4-5 hours until the quinoa is fluffy.
For the adobo sauce, look for a can of chipotle peppers in adobo sauce. If you like things spicy, add 1 chopped chipotle pepper. To keep the recipe more mild, add just 1 tablespoon of the adobo sauce.
Keywords: Chickpea and Quinoa Stew
Easy Side Dish Ideas
Looking for other ways to use your Instant Pot or pressure cooker? Here are a few of my favorites!
Did you make this recipe? Leave a comment below!