Moroccan Chickpea Stew

Serves 4

  • 400g can of chickpeas drained and rinsed
  • 4 tbsp. olive oil
  • 2 red onions, sliced
  • 2 garlic cloves, crushed
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 2 beefsteak tomatoes chopped or can of chopped tomatoes
  • 600ml vegetable stock
  • 240g cooked quinoa
  • Fresh coriander (optional for serving)
  • 1 pack baby spinach
  1. Preheat oven 180C. Heat oil in a large pan and fry the garlic, spices and onion until soft.
  2. Add tomatoes, chickpeas and stock. Cover & simmer for 20 minutes.
  3. Meanwhile cook the quinoa as per the packaging instructions.
  4. Five minutes before the end, stir in the spinach and heat until wilted.
  5. Stir in the cooked quinoa & serve topped with coriander.

This is a 7 Day Reset recipe from Julie Clark Nutrition

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