Moroccan quinoa and chickpea tagine
Warmly spiced vegetables and chickpeas in a fragrant tomato tagine, served over fluffy quinoa.
- Time55 min
- LevelEasy
- Costabout £1.13 a head
Ingredients
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Method
- 1
Heat the oil in a large casserole. Cook the onion for 6 minutes, add the garlic and spices for 1 minute.
6 min - 2
Add the aubergine and carrot and stir for 3 minutes.
3 min - 3
Pour in the tomatoes, chickpeas and half the stock. Cover and simmer for 30 minutes.
30 min - 4
Meanwhile cook the quinoa in the remaining stock plus 100 ml water for 15 minutes until fluffy.
15 min - 5
Season the tagine and scatter with coriander.
- 6
Serve spooned over the quinoa.
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.