原料
藜麦: 0.5杯， 橄榄油: 适量， 洋葱: 1个， 胡萝卜: 1个， 西芹: 2根， 蒜: 3瓣， 红辣椒粉: 1汤勺， 盐，胡椒: 适量， 黄椒: 1个， 红椒: 1个， 泡发好的鹰嘴豆: 2杯， 蔬菜高汤: 2杯， 红酒醋: 2汤勺， 新鲜欧芹Parsley: 适量
步骤
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.
