If we made this again I think it would benefit from doubling the red pepper and the quinoa to give it more flavor and texture. As it was there were probably too many chickpeas, which I love but at a certain point there really is such a thing as too many of them, they overwhelmed all the other ingredients. If you like spices this would be improved by upping the spices as well, even adding some others to it to give it a more complex flavor. However I have no further advice about spicing this dish up, it was nice to come home to on a long day but I cant honestly sing its praises.
Crockpot Chickpea Casserole
1 red pepper, chopped (I would use 2 next time)
1 onion, finely chopped
2 carrots, sliced (we omitted these)
2 15-ounce cans chickpeas, drained and rinsed
1 28-ounce can diced tomatoes
1/3 cup quinoa, uncooked (I would at least double this)
1 bay leaf
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
Combine all the ingredients in the crockpot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Remove the bay leaf and add salt and pepper to taste when ready to serve.
Original recipe from How to Make Love and Dinner at the Same Time.
1 red pepper, chopped (I would use 2 next time)
1 onion, finely chopped
2 carrots, sliced (we omitted these)
2 15-ounce cans chickpeas, drained and rinsed
1 28-ounce can diced tomatoes
1/3 cup quinoa, uncooked (I would at least double this)
1 bay leaf
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
Combine all the ingredients in the crockpot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Remove the bay leaf and add salt and pepper to taste when ready to serve.
Original recipe from How to Make Love and Dinner at the Same Time.
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