Moroccan Chickpea Stew

Serves: 4

Prep: 20 minutes

Cook: 30 minutes

INGREDIENTS:

350g dry quinoa
1 TBSP olive oil
1 onion
2 garlic cloves
2 large sweet potatoes
1 can (400g) chickpeas
3 stalks celery
250g spinach
300ml vegetable stock
2 cans (400g) chopped tomatoes
2 TBSP tomato paste
1 TSP sweet paprika
1 TSP cayenne pepper
1 TSP cumin
½ TSP ground ginger
Pinch salt & pepper

METHOD:

Cook the quinoa as per the pack instructions
Dice the onion and garlic cloves and sauté in a pan with the olive oil until soft
Add the spices, tomato paste and seasoning to the pan with the onion and garlic and stir for about 30 seconds before adding the stock
Cut the sweet potato into small chunks (leave the skin on) and add to the pot, leaving to simmer for 15 minutes
Wash and chop the celery into small pieces and add to the pot, leaving to cook for a further 10 minutes
Add the spinach and stir for a remaining 3 minutes
Serve the stew on a bead of quinoa

NUTRITIONALS:(per serve)
KCAL 619 | PROTEIN 23G | CARBS 110G | FAT 9G

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