Chickpea and Broccoli Bowl

3 cups cooked quinoa, brown rice, or other grain (made from 1 cup
          uncooked grain)
2 medium onions, chopped
4 cloves garlic, minced
2 tsp. cumin seeds
2 (15-oz.) cans chickpeas, rinsed and drained
1/4 cup water
2 tsp. smoked Spanish paprika, hot or mild
1/2 tsp. ground cumin
Simply Organic All-purpose Seasoning
1 large bunch broccoli, cut into small florets
1 cup baby carrots or sliced carrots

Make sure you have 3 cups cooked quinoa or other grain on-hand.
If not, cook 1 cup according to package directions.

Cook the chickpeas: Heat a large saucepan. Add the onions and
cook until they soften and begin to brown, about 5 minutes. (Add
water by the tablespoon if necessary to prevent sticking.) Add
the garlic and cumin seeds and cook 1-2 minutes, until fragrant.
Add the chickpeas, water, paprika, and cumin. Stir well, cover,
and cook on low, stirring often, for 10-15 minutes. (Most of the
liquid will evaporate, but if they get too dry, add water by the
tablespoon.) Check seasoning and add all-purpose seasoning to
taste.

While the chickpeas are cooking, steam the broccoli and carrots for
about 5 minutes, until tender but still brightly colored.

Assemble the bowl with grain on the bottom and chickpeas and
vegetables on top.

Makes 6 regular servings or 4 large servings.