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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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All the goodness and protein of a grain and a pulse combined, with a lovely tomato taste and rich texture. Ingredients:
olive oil |
4 garlic cloves, chopped |
1 teaspoon paprika |
1/2 teaspoon cayenne pepper |
2 tablespoons tomato puree |
2 tomatoes, chopped |
1 liter stock |
50 g quinoa, rinsed and toasted |
2 teaspoons chopped fresh parsley |
2 teaspoons chopped fresh coriander |
1 can cooked chickpeas |
1 tablespoon lemon juice |
salt and pepper |
Directions:
1. Saute the onions in olive oil until soft.
2. Add garlic, paprika and cayenne pepper and cook for 2 minutes stirring continuously.
3. Add tomato puree, chopped tomatoes, stock and quinoa and bring to the boil.
4. Simmer for 30 minutes.
5. Add parsley, coriander and lemon juice and blend with a hand blender.
6. Add the chick peas, serve when they are warmed through.
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