Another big vegan favorite is this quinoa and chickpea stew. The best paty about this meal is that you can make it in under 20 minutes! Perfect for those days when you just don’t feel like cooking or are running back late from work (once we all get to go back). The only prep before putting it all together is to finely chop an onion (and boil the chickpeas if you don’t use canned). All other ingredients are all ready. It is also super filling and delicious!


1 large red onion

2 garlic cloves, crushed

1 400g can chopped tomatoes

1 400g can chickpeas

1 200g bag of fresh spinach

1/2 cup quinoa

1 tbs nutritional yeast, I use Engevita yeast flakes but others work too

2 tsp cumin

1 tsp turmeric

1 tsp smoked paprika

1/2 tsp chili powder

1/2 cup vegetable stock

Start by finely chopping your onion. Put it in a deep pot with some olive oil and cook until soft. Add the garlic and cook for an additional minute. Add the spices and cook for about 2 minutes until all the spices have been immersed. Next add the chopped tomatoes and stir it all together. Drain your chickpeas and add to the pot. Rinse your quinoa and add to the pot. Stir until quiona is fully incorporated. Add the vegetable stock and put a lid on the pot. Simmer for 12-15 minutes or until the quinoa is fully cooked. Add the nutritional yeast and simmer for another minute. Take off the heat and add your spinach. Stir the stew until the spinach has softened. Serve in a bowl and enjoy!

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