- Ali
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.
- 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.
- Heat the oil in a pan, then fry the onions for 5 mins until soft - dont allow them to burn.
- Stir in the spices an cook for another 1 - minutes
- Add the courgettes, tomatoes, chickpeas, raisins and stock, then bring to the boil.
- Cover and simmer for 10 mins until the courgettes are softening but not mushy.
- Stir in the peas and cook for 5 mins more.
- Sprinkle with coriander, to serve.