Okay so this is a first for me. Why you ask? Well I am going to provide you a vegetarian recipe that is both delicious and nutritious! Recently I have been thinking about incorporating more vegetarian dishes into our food repertoire. After all even a meat eater like me needs a break once in a while!
This recipe incorporates beautiful Moroccan flavours in which the preserved lemon, harissa and cumin are the stars of the show!
So let's get started!
Ingredients:
- 2 can chickpeas, drained
- 1/4 kent pumpkin, cut into large chunks with skin on
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 knob of ginger, minced
- 2 tablespoons of coriander and parsley stems, sliced finely
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tablespoon harissa paste
- 1 can chopped tomatoes
- 500 ml chicken stock
- 1 wedge of preserved lemon, chopped finely
- 1/2 tsp saffron threads
- coriander and parsley leaves to garnish
- 1 cup tri coloured quinoa
Method:
1. In a tagine or heavy based saucepan, cook the onions with a little oil until translucent.
2. Add the garlic, ginger, coriander and parsley stems.
3. Add the spices and coat all ingredients.
4. Add the chickpeas and pumpkin.
5. Add the harissa paste, can of chopped tomatoes, stock, preserved lemon and saffron threads.
6. Simmer for at least 30-40 minutes to allow the flavours to infuse.
7. Cook the quinoa in a separate saucepan (usually 1 cup quinoa to 1 1/2 cups water or stock until the grains absorb all the liquid).
8. Mix the quinoa through the tagine and you are ready to serve!
No comments:
Post a Comment