Quinoa risotto with roasted chickpeas

Ingredients

Quinoa

• Red quinoa – 285 g
• White quinoa – 285 g
• Water – 1.7 l
• Salt – 14 g
• Dried lovage – 5 g

Vegetable base

• Vegetable or olive oil – 80 ml
• Celery stalks – 240 g
• Carrots – 380 g
• Celeriac – 280 g
• Zucchini – 380 g
• Frozen peas – 280 g

Spice base (whole spices)

• Bay leaves – 3
• Whole allspice – 6
• Whole juniper berries – 6
• Pink peppercorns – 1 g
• Whole black peppercorns – 1.5 g

Spices for the vegetables (ground)

• Ground coriander – 5 g
• Dried rosemary – 2 g
• Crushed juniper – 2 g
• Ground blue fenugreek – 1.5 g
• Salt – approx. 9 g (or to taste)

Roasted chickpeas

• Cooked chickpeas – 500 g
• Oil – 20 ml
• Cumin – 4 g
• Ground coriander – 3 g
• Smoked paprika – 4 g
• Salt – 4 g

Herbs to finish

• Parsley leaves – 20 g
• Chives – 15 g
• Fresh thyme – 10 g
• Fresh oregano – 10 g

Method

Quinoa

1. Rinse in cold water.
2. Simmer in water with salt and lovage for about 15 minutes.
3. Drain and let it rest, ideally until fluffy and separate.

Roasted chickpeas

1. Pat the cooked chickpeas dry.
2. Toss with the oil, cumin, coriander, smoked paprika and salt.
3. Roast at 190 °C for 20–25 minutes until crunchy, then set aside.

Vegetable base

1. Sauté the chopped celery stalks in the oil.
2. Add the whole spices and warm them briefly.
3. Add the carrots and celeriac, sprinkle in the ground spices (coriander, rosemary, crushed juniper, fenugreek) and toast briefly until fragrant.

Braising and finishing the vegetables

1. Pour in about 650–700 ml of vegetable stock and braise for about 6 minutes.
2. Add the zucchini and peas and cook for another 3 minutes.
3. Remove the bay leaves, peppercorns, juniper and allspice.

Bringing it together with herbs

1. Fold the cooked quinoa into the vegetables, stir and adjust the seasoning as needed.
2. Stir in the chopped parsley leaves and chives. Garnish with thyme and oregano before serving.

Serving

Serve the risotto warm as a dish on its own. Top with a portion of crunchy roasted chickpeas. Total portion approx. 350 g.

Key ingredients

Quinoa

Complete plant protein, gluten-free; a light side.

Chickpeas

Protein, fibre and satiety; the base of hummus.

Carrot

Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.

Zucchini

Light, high in water, gentle on the stomach.

Cumin

Supports digestion and eases bloating; a source of iron.

Fenugreek (kasuri methi)

Traditionally supports digestion and blood sugar; a gently bitter aroma.

Red bell pepper

High in vitamin C and antioxidants; sweet once roasted.

Peas

Plant protein, fibre and vitamin C; fresh and sweet.

Why it’s good for the body

• Quinoa is a complete source of plant protein, rich in minerals, fiber and antioxidants.
• The vegetables provide plenty of vitamins A, C and K, antioxidants and fiber.
• Chickpeas bring plant protein and fiber that support digestion and satiety.
• Herbs and spices naturally support digestion and immunity.

Traditional and functional notes on the ingredients — not medical claims.