Ingredients:

• 1 tbsp olive oil

• 1 small red onion, diced

• 2 cloves garlic, minced

• 3 cloves black garlic, mashed

• 1 cup diced carrots

• 1 cup diced red bell pepper

• 1 zucchini, chopped

• 1 cup chopped kale or spinach

• 1/2 cup corn kernels (fresh or frozen)

• 3/4 cup quinoa, rinsed

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 can (15 oz) diced tomatoes

• 4 cups vegetable broth

• 1/2 tsp turmeric

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• Salt and pepper to taste

• Juice of 1/2 lemon (optional, for brightness)

• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat.
   Add diced onion and sauté for 2–3 minutes until softened.
   Stir in minced garlic and mashed black garlic. Cook for 1 more minute.

2. Add Veggies & Quinoa:
   Add carrots, bell pepper, zucchini, and corn. Cook for 5 minutes, stirring occasionally.
   Stir in quinoa, chickpeas, diced tomatoes, and vegetable broth.

3. Season & Simmer:
   Add turmeric, cumin, smoked paprika, salt, and pepper. Mix well.
   Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until quinoa is cooked and stew has thickened slightly.

4. Add Greens & Finish:
   Stir in kale or spinach and cook for another 2–3 minutes until wilted.
   Optional: Add lemon juice for brightness.

5. Serve:
   Ladle into bowls and garnish with fresh herbs if desired. Serve warm.