In small stockpot over medium heat, saute onion in olive oil for ~ 7 minutes. Add garlic and saute for 2 more minutes.
Add tomato paste, coriander, cumin, black pepper, and salt; saute for 1 more minute.
Add quinoa and saute for 2 minutes.
Add chickpeas and broth; cover and bring to boil. Lower heat to very low, cover and cook for ~ 18 minutes or until quinoa has absorved all the liquid. Stir occasionally. Fluff with fork and serve.
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|Serving Size: 1 Serving (1448g)|
|Recipe Makes: 4|
|Calories from Fat: 95 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 5507.5mg||190 %|
|Potassium 503.3mg||13 %|
|Total Carbohydrate 58.9g||17 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 53.5g|
|Protein 9g||13 %|
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Calories per serving: 360
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