原料
藜麥: 0.5杯， 橄欖油: 適量， 洋蔥: 1個， 胡蘿蔔: 1個， 西芹: 2根， 蒜: 3瓣， 紅辣椒粉: 1湯勺， 鹽，胡椒: 適量， 黃椒: 1個， 紅椒: 1個， 泡發好的鷹嘴豆: 2杯， 蔬菜高湯: 2杯， 紅酒醋: 2湯勺， 新鮮歐芹Parsley: 適量
步驟
1Cook the quinoa according to package directions.
2Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.
3Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes.
4Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes.
5Add the chickpeas, broth, and 1 cup water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Stir in the vinegar and cooked quinoa. Serve topped with parsley, if desired.
