Quinoa tagine, chickpeas, sweet potato and olives by Mindful Chef | Mealz

Quinoa tagine, chickpeas, sweet potato and olives

2 Servings

5 min Prep, 25 min Cook


Contains 1/2 vegetable stock cube (celery)


Calories: 562

Views: 343


Cooking Stages

    • 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.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 562 cals28%
% Daily Value*
Kilojoules 3927 kJ28%
Fat 19 g29%
Sodium 0 mg0%
Carbohydrate 78 g26%
Protein 17 g34%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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