Thai Inspired Green Quinoa

1/2 cup dry chickpeas, soaked overnight, drained and rinsed
2 3/4 cups vegetable stock
1 medium onion, finely chopped
3 garlic cloves, minced
3 stalks lemongrass, minced
1 stalk lemongrass, trimmed and crushed
1 1-inch piece of fresh ginger, peeled and scored or crushed

1 cup quinoa
2 Tbsp Thai green curry paste
1 cup chopped green beans
1/2 tsp salt

2 spring onions, finely chopped
1/4 cup cilantro, chopped

salt and black pepper

Combine the chickpeas through the ginger in the slow cooker
Cover and cook on low for 8 hours.
Remove crushed lemongrass and and ginger.
Add quinoa through salt, stir to combine
Cover and cook for 1.25 hours on low
Stir in spring onions and cilantro
salt and pepper to taste

Serving Size: Makes 4-6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LFMUFFIN.