Tunisian Vegetable Ragout with Quinoa

Ingredients

• 0.3 teaspoon allspice 
• 15 ounce garbanzo beans canned
• 15 ounce canned tomatoes diced canned
• 8 large cherry tomatoes halved coarsely chopped (or 1 large tomato, )
• 1 teaspoons chili sauce to taste ()
• 1  cinnamon sticks 
• 1 medium eggplant cut into 1/2- to 1-inch cubes
• 1 clove garlic minced
• 2 teaspoons ground cumin 
• 1 large onion halved sliced
• 1 cup quinoa rinsed well
• 0.3 cup raisins 
• 0.5 teaspoon salt to taste (or )
• 1.5 teaspoons paprika smoked
• 0.5 teaspoon turmeric 
• 2 cups vegetable stock 
• 2 medium zucchini sliced into 1/4-inch pieces quartered

Equipment

• pot

Directions

1. Add the garlic, and cook for another minute.
2. Add all spices, including cinnamon stick, and stir for another minute.
3. Add the zucchini, canned tomatoes, chickpeas, raisins, and vegetable broth and bring to a boil. Reduce heat and add the eggplant and cherry tomatoes. Cover and cook on low while quinoa is cooking.
4. Heat a medium-sized nonstick pot.
5. Add the rinsed quinoa, and cook, stirring, for a few minutes until the quinoa is fairly dry.
6. Add the vegetable broth and garlic, bring to a boil, reduce heat, and cover. Cook until quinoa absorbs all of the water, about 15 minutes. (If quinoa is tender and doesn’t seem to absorb all the water, remove the cover and turn up the heat for a few minutes.)
7. Remove cinnamon stick.
8. Spread a bed of quinoa on each plate and top with ragout.