Spinach and Chickpea Quinoa Recipe

Ingredients:

• 1 cup Quinoa (soaked for about 30 minutes/strained)
• 3 Tbsp Olive Oil
• 2 cups Onion
• 1 cup Carrots
• 1+1/2 Tbsp Garlic - finely chopped
• 1 Tsp Turmeric
• 1+1/2 Tsp Ground Coriander
• 1 Tsp Ground Cumin
• 1/4 Tsp Cayenne Pepper (Optional)
• 1/2 cup Passata or Tomato Puree
• 1 cup Tomatoes - chopped
• Salt to taste
• 6 to 7 cups Spinach
• 1 Can Cooked Chickpeas (liquid drained)
• 1+1/2 cup Vegetable Broth/Stock

Method:

Start by thoroughly washing and soaking the quinoa. Heat olive oil in a pan, add onion, carrots, salt, and cook until golden brown. Add garlic, spices, tomato puree, chopped tomatoes, salt, and cook until a thick paste forms. Add spinach, wilt, then add quinoa, chickpeas, and broth/stock. Boil, cover, and cook on low heat for 20-25 minutes. Uncover, fry to cook out moisture, then serve hot with black pepper and a drizzle of olive oil.