Ingredients

  • 2 tbsp coconut oil
  • 2 onions, chopped
  • ½ tsp each ground cinnamon, coriander and cumin
  • 2 large courgettes, cut into chunks about 2cm 
  • 2 large tomatoes chopped
  • ·400g can chickpeas, rinsed and drained
  • 4 tbsp raisins
  • 425ml vegetable stock
  • 300g frozen peas
  • chopped coriander, to serve

​For quinoa

  • 100g quinoa
  • 300ml hot vegetable tock
  • Handful of fresh herbs chopped - i love to use corriander, chives, parsley, mint

Method

Preheat ven to 190 C/ 170 C fan, Gas mark 5.

  1. Put the quinoa in an oven proof bowl with a tid and add the hot stock and herbs. Plce the lid on and plac inteh oven for 20 minutes. The quinoa will absorb th liquid an take otneh herby flavour.
  2. Heat the oil in a pan, then fry the onions for 5 mins until soft - dont allow them to burn.
  3. Stir in the spices an cook for another 1 - minutes
  4.  Add the courgettes, tomatoes, chickpeas, raisins and stock, then bring to the boil.
  5. Cover and simmer for 10 mins until the courgettes are softening but not mushy.
  6. Stir in the peas and cook for 5 mins more.
  7. Sprinkle with coriander, to serve.
/blog/vegetable-and-chickpea-tagine-herby-quinoa Vegetable and Chickpea Tagine with herby Quinoa Ingredients 2 tbsp coconut oil 2 onions, chopped ½ tsp each ground cinnamon, coriander and cumin 2 large courgettes, cut into chunks about 2cm 2 ... http://ali-hutchinson.co.uk/sites/default/files/ThinkstockPhotos-477192596%20tagine.jpg

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