Chickpea, Tomato And Quinoa Stew With Cinnamon And Golden Raisins

• 1 tablespoon olive oil
• 1 red onion, peeled and diced
• 2 carrots, peeled and sliced into rounds
• 2 cloves garlic, peeled and minced
• 4 cups vegetable stock
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1/2 cup uncooked quinoa
• 1/4 cup golden raisins
• 1 stick cinnamon
• 2 cups lacinato kale, roughly chopped
• salt and pepper to taste

1. In a large Dutch oven or heavy pot, heat olive oil over medium heat until just hot. Add onion, carrots, and garlic, and saute, stirring frequently, until vegetables are soft, but not browned (about 10 minutes).
2. Add the vegetable stock, diced tomatoes, chickpeas, mashed cannellini beans, quinoa, raisins, and cinnamon, making sure to thoroughly stir in mashed cannellini beans so they begin to dissolve into the broth. Bring pot to a low boil, reduce heat to low and cover, allowing stew to simmer for 30 minutes, or until quinoa has completely cooked through. Remove from heat, remove cinnamon stick and stir in chopped kale until just wilted. Season to taste, serve and enjoy!

olive oil, red onion, carrots, garlic, vegetable stock, tomatoes, chickpeas, cannellini beans, quinoa, golden raisins, cinnamon, lacinato kale, salt

Taken from food52.com/recipes/41720-chickpea-tomato-and-quinoa-stew-with-cinnamon-and-golden-raisins (may not work)