Spring Rhubarb Chutney
A tangy, sweet, and gingery spread to add to anything. And to use up all that backyard rhubarb.
INGREDIENTS
1 Tbsp. olive oil
4 green onions, thinly sliced, white and light green parts separated from dark green tops
2 cloves garlic, thinly sliced
1 inch knob of garlic, minced
1/8th C quinoa
1 can of chickpeas
4 C chicken or vegetable stock
1 C cooked chicken
3 medium carrots, peeled and sliced into 1/8th inch thick rounds
1 tsp. Soy sauce
2 Tbsp. fresh lemon juice
1 tsp. Turmeric
Salt and pepper to taste
Plain yogurt or sour cream, cilantro, green onion tops, and red pepper flakes for serving
PREPARATION
Heat olive oil in a medium sized pot over medium heat. Add white and light green parts of green onions, garlic, and ginger; season with a pinch of salt and sauté until slightly softened, 2-3 minutes. Add stock, quinoa, and carrots and bring to a gentle simmer, letting the carrots and quinoa cook for about 10 minutes.
Meanwhile, shred or cube chicken and rinse the chickpeas. When the carrots are slightly softened and the quinoa is cooked, add chicken, chickpeas, soy sauce, and lemon juice. Bring to a gentle simmer, taste for seasoning and serve with toppings.
THE TAKEAWAY
The addition of quinoa gives this soup body, creaminess, and an extra filling quality. The chickpeas can also be used this way by crushing a few of them during the simmering stage.