Spiced chickpea, vegetable and quinoa bowl

Spiced chickpea, vegetable and quinoa bowl

Ingredients

serves 2
  • •100g quinoa
  • •1 tbsp olive oil
  • •1 400g can chickpeas, drained and rinsed
  • •½ tsp smoked paprika
  • •½ tsp cumin
  • •¼ tsp chilli powder
  • •¼ tsp ground coriander

  • Any 2 veggies:

  • •1 pepper, chopped
  • •1 courgette, chopped
  • •½ aubergine, chopped
  • •150g mushrooms, sliced

  • Any additional veggie:

  • •6 sun-dried tomatoes, chopped
  • •10 olives, sliced
  • •80g sweetcorn

  • Dressing

  • •1 tbsp extra virgin olive oil
  • •Juice of ½ lemon
  • •¼ tsp sea salt, to taste
  • •Small handful coriander or parsley, finely chopped

Directions

Cooking mode
  1. 1. Rinse and cook the quinoa, then transfer to a bowl.
  2. 2. Heat 1 tbsp olive oil in a large pan. Cook the veggies for 10–15 minutes on a medium heat, until slightly browned. Stir in the additional veggie and cook for 2 more minutes.
  3. 3. Heat a separate pan over medium heat. Add the chickpeas and cook for a few minutes. Add the spices, toss until coated. Cook for 10 minutes, until slightly crispy.
  4. 4. Mix together the dressing ingredients in a small bowl. Pour half over the quinoa and mix to combine.
  5. 5. Divide the quinoa between the serving bowls. Add the vegetables and chickpeas, then serve with a drizzle of the remaining dressing.
Baker Beanie Author

■ every day is treat day ■