How to cook
Soak the chickpeas in water overnight. Peel them the next day, if desired, then boil and drain.
Cut the onions and grate the carrots. Heat the oil and fry them.
Bake the quinoa in a dry pan and then bring to a boil with water (1:3 ratio), but do not let it continue boiling. Combine the quinoa with the water, roux and chickpeas in an oven dish.