30 minutes cooking time
serves 4 people
2 Tbsp coconut oil
1 onion chopped
2 cloves garlic finely grated
1 medium carrot chopped into small cubes
1 red bell pepper chopped
125 ml grated fresh ginger
1 tsp salt
1 tsp of each: garam masala, tumeric, cumin, ground coriander, paprika.
2 cups of water
1 400g can chickpeas.
tbsp of tomato paste
200g cherry tomatoes.
1/2 cup of quinoa
1 and 1/4 cups of water
1 Tbsp light soy sauce
3 cups of spinach
1 clove garlic
salt & pepper
1, Heat oil in a large pan on medium heat
2, Add onion cook for a few minutes, add garlic and ginger cook for 5 mins,
3, Add the carrots and red pepper and tomatoes cook for 2-3 mins then add tomato paste and all spices and salt and cover with water.
4, bring to boil, cover and reduce heat and cook for 30 mins.
5, start cooking quinoa.
6, remove from heat and blend into a smooth sauce pour back into pan and add chickpeas.
1, combine quinoa with the water and soy sauce bring to boil, reduce heat and simmer for about 25 mins.
1, heat some olive oil and garlic saute for a few mins, add the spinach and cook for 5 mins until wilted season with salt and pepper.
serve the quinoa into a bowl, add spinach and masala chickpeas on top finish with some crushed cashews, red cabbage and fresh coriander.