Following on from yesterday’s introduction, our friends at The Detox Kitchen have kindly provided us with their recipe of the month – Moroccan Chickpea Tagine with Quinoa
This dish looks absolutely delicious and the combination of chickpeas (9g of protein per 100 grams) and quinoa (14g of protein per 100g) means it is a great source of protein and perfect for after a training session.
Serves 4 people
- 300g Quinoa
- 1 x large onion (finely chopped)
- 3 x cloves of garlic (finely chopped)
- 1 tsp. grated ginger
- 1 x tsp. turmeric
- 1 x tsp. cinnamon
- 1 x pint vegetable stock
- 4 x carrots (diced)
- 2 x sticks of celery (diced)
- 250g x cherry tomatoes (halved)
- 100g x whole almonds
- 70g x raisins
- 50g x dried apricots
- 1 x 500g tin chick peas
- 1 x juice of a lemon
- 1 x bunch fresh coriander (finely chopped)
- 2 x mint sprigs (finely chopped)
Cook the quinoa following the packet guidelines.
For the tagine, fry the onion, garlic and ginger on a low heat for 2-3 mins. Add a tsp of turmeric and tsp of cinnamon. Cook the spices for 1 minute then add in 1 pint of vegetable stock and carrots and simmer for 10 minutes. Add the chopped celery and cherry tomatoes and simmer for a further 5 minutes. Toast the almonds in a separate pan for 2 minutes, then add to the tagine mixture with the rasins, apricots and tinned chickpeas and cook for 3 mins. Add the lemon juice, chopped coriander and fresh mint.