Part 47 (1/2)

1 cup quinoa

2 cups cooked or 1 (15-ounce) can chickpeas, drained and rinsed

2 cups vegetable broth or reconst.i.tuted bouillon

IN A small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.

Add the tomato paste, coriander, c.u.min, black pepper, and salt; saute for another minute.

Add the quinoa and saute for 2 minutes.

Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally. Fluff with a fork and serve.

FRESH DILL-BASMATI RICE WITH CHARD AND CHICKPEAS.

SERVES 4 TO 6.

TIME: ABOUT 65 MINUTES.

Fresh spinach and dill paired with chickpeas and basmati rice makes a complete meal. But we won't hold anything against you if you'd rather pair this alongside any vegetable side and SpicedYogurt Sauce (page 212). It's best prepared in a heavy-bottomed cast-iron pot (such as a Dutch oven), but the combined ingredients can be finished in a rice cooker (follow the manufacturer's instructions).

We like to soak the basmati rice before cooking because it makes the rice exceptionally fluffy. It's totally optional, so if you can't be bothered, skip this step-just rinse the rice and go!

2 cups basmati rice

2 shallots, minced

1 small onion, cut into fine dice

2 tablespoons peanut oil

teaspoon c.u.min seeds

1 teaspoon garam masala

1 bunch fresh dill, large stems removed, chopped finely (about cup)

1 pound chard, washed and any thick stems removed

1 (15-ounce) can chickpeas, drained and rinsed

2 cups water or vegetable stock