Tahini Chickpeas with Quinoa

1 cup uncooked quinoa
1 1/2 cup cold water
1 tbsp tahini
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp brown sugar

Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and cover with the cold water.  Bring to a boil, then cover the pot and bring to a simmer.  Add tahini, cumin, paprika, and sugar, then cook for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.

4 small purple or gold potatoes (3/4 lb.)
2 medium red or orange bell peppers, diced
1 large poblano pepper, diced
2 tbsp olive oil
2 15 oz. cans chickpeas
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried basil
1 tsp dried onion
2 tsp sweet paprika
1/4 tsp salt
1/4 cup tahini
1/2 tbsp lemon juice

While the quinoa cooks, wash the potatoes and parboil them: place them in a large pot and cover with salted warm water, then bring to a boil and cook at a light boil for 10 minutes.  After cooking, move the potatoes to a large bowl of ice water.

Cube the potatoes and add them to a large pot along with the diced bell and poblano peppers.  Cover with the olive oil and cook for ten minutes.  Add the chickpeas, minced garlic, cumin, basil, onion, paprika, and salt and cook for another ten minutes.  Add the tahini and stir, then add the water and stir until thoroughly combined.  Cook for an additional 2 minutes, then add the lemon juice and additional salt to taste.  Combine with the quinoa and serve.

* Note: Instead of the poblano pepper, you can also add half of a medium eggplant, diced.