Eggplant stew on a Bed of Garbanzo Pilaf

Garbanzo Pilaf:

1 15oz can of Garbanzo beans
3/4 cup Quinoa
2.5 cups Low sodium chicken stock
1/4 tsp cumin seeds
1 inch cinnamon stick
1 bay leaf
1 star anise
pinch of turmeric
Pinch of saffron threads soaked in 1/8th cup hot milk

Heat olive oil.  Add cumin seeds and let splutter. Add bay leaf, 1 inch cinnamon stick, and star anise.  When aromatic, add the quinoa.  Turn the flame on low and sautee rice till slightly brown.  Add the garbanzo beans.  Now add 1.5 cups of chicken stock.  Add salt and pinch of turmeric and the saffron.  Mix well.  Let the broth come to a good boil.  Now turn the flame down to simmer.  Cover and cook till the entire broth is soaked in.

Just like there is difference in rice grains - some people like their rice al dente while others a bit soft; you may have a specific preference in quinoa.  Generally 1 part quinoa to 2 parts water should cook the grain.  However, I used a little bit more chicken stock at this time to fluff the quinoa a little more (Note we only used 1.5 cups of the 2.5 cup recommended. You do not have to use all of it).  If cooking it for the first time, keep checking for doneness from time to time.  Check for seasonings - salt/pepper.

Before serving drizzle some olive oil and squeeze some fresh lime juice.

Note: For a vegetarian recipe, use vegetable stock.

For the Eggplant stew recipe visit: http://slurpnburp-mithu.blogspot.com/2011/02/eggplant-stew-on-bed-of-garbanzo-quinoa.html