Quinoa tagine, chickpeas, sweet potato and olives
5 min Prep, 25 min Cook
Contains 1/2 vegetable stock cube (celery)
Finely chop the garlic clove and peel and finely chop the ginger.
Peel and chop the sweet potato into 1cm cubes. Roughly chop the pitted olives and the coriander leaves.
Heat 1 tsp of oil in a large pan on a medium heat and cook the garlic, ginger, cumin, turmeric and sweet potato for 5 mins.
Meanwhile, boil a kettle and dissolve the vegetable stock cube in a jug of 250ml boiling water. Rinse the quinoa.
Place the vegetable stock and the quinoa into the pan with the sweet potato and simmer for 15 mins.
Drain and rinse the chickpeas and add to the quinoa, along with the chopped olives and cook for a further 5 mins. Season with sea salt and black pepper.
Serve the quinoa and chickpea tagine in a warm bowl and garnish with the coriander.
Serving Size 0 g
|Amount Per Serving|
|Calories 562 cals||28%|
|% Daily Value*|
|Kilojoules 3927 kJ||28%|
|Fat 19 g||29%|
|Sodium 0 mg||0%|
|Carbohydrate 78 g||26%|
|Protein 17 g||34%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|