Moroccan Chickpea and Quinoa Bake

Preparation Time: 15 - 20 minutes

Cooking Time: 1 hour 10 minutes

Serves: 4 - 6

Allergy Information: Gluten Free, Wheat Free, Dairy Free, Vegetarian, Vegan

Ingredients

 

Method

  1. Preheat oven to 180C, 350F, gas mark 4.
  2. In an ovenproof dish, add the quinoa and Lucy Bee Turmeric Powder and mix to combine before adding the stock. Stir to mix together. Add the currants, if using and seasoning and cook in the oven for 25 minutes.
  3. Meanwhile, add Lucy Bee Coconut oil to a frying pan, along with the onion and cook until soft, on a medium heat for approximately 4-5 minutes.
  4. Add the coriander, cumin, smoked paprika, Lucy Bee Cinnamon Powder, chilli flakes and seasoning. Stir together then add the garlic and aubergine. Fry for a couple of minutes before adding the tomatoes with 30ml of water and chickpeas. Cook for 5-7 minutes to soften all of the ingredients.
  5. Remove the quinoa from the oven and ‘fluff’ it up with a spoon or fork, before adding the chickpea and aubergine mixture on top of the quinoa. Return the dish to the oven and cook for a further 35 minutes, or until the aubergine is completely cooked and soft.
  6. Serve as a main dish or side to suit your preference.

Enjoy! 

Lucy Bee is a lifestyle brand selling food, skincare and soap products all completely free from palm oil and with minimal use of plastic. Lucy Bee is concerned with Fair Trade, organic, ethical and sustainable living, recycling and empowering people to make informed choices and select quality, natural products for their food and their skin.


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