Moroccan chickpea and lentil tagine with quinoa
A fragrant one pot of chickpeas, lentils and vegetables with cinnamon, cumin and lemon, served on quinoa.
- Time50 min
- LevelEasy
- Costabout £1.15 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and fry the onion and carrots for 7 minutes.
7 min - 2
Add the garlic, pepper and all the spices. Stir for 1 minute.
- 3
Add the lentils, tomatoes, water and salt. Bring to the boil, then simmer for 25 minutes until the lentils are tender.
25 min - 4
Stir in the chickpeas and cook for 8 minutes more.
8 min - 5
Meanwhile, cook the quinoa in boiling water for 12 minutes and drain.
12 min - 6
Add the lemon juice and zest and half the coriander to the tagine. Serve over quinoa, topped with the rest of the coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.