Chickpea And Vegetable Tagine

• 1 cup water
• 3/4 cup uncooked quinoa, rinsed and drained
• 1/2 teaspoon kosher salt, divided
• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups chopped onion
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 4 garlic cloves, chopped
• 3 cups Sun Gold or cherry tomatoes, halved
• 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1/4 teaspoon freshly ground black pepper

1. Bring 1 cup water, quinoa, and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed.
2. Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion to pan; saute 4 minutes. Add cumin, coriander, cinnamon, turmeric, and garlic; cook 1 minute, stirring constantly. Add tomatoes; cook 2 minutes or until tomatoes begin to release their liquid. Add chickpeas and zucchini. Cover, reduce heat to medium, and cook 5 minutes. Stir in remaining 1/4 teaspoon salt and pepper. Serve zucchini mixture with quinoa.

water, quinoa, kosher salt, extravirgin olive oil, onion, ground cumin, ground coriander, ground cinnamon, turmeric, garlic, sun gold, unsalted chickpeas, zucchini, freshly ground black pepper

Taken from www.myrecipes.com/recipe/chickpea-vegetable-tagine (may not work)