Ingredients
- 1 tablespoon olive oil
- 2 small brown onions, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- ¼ teaspoon chilli powder (optional)
- ¼ teaspoon ground cinnamon
- 1 tablespoon salt reduced tomato paste
- 600 g can no added salt chickpeas, drained
- 300 mL salt reduced vegetable stock*
- 1 large zucchini, cut into 4cm long sticks
- 1 medium red capsicum, cut into 3cm cubes
- 1 medium sweet potato, peeled, cut into 2cm cubes
- 4 tablespoons fresh flat leaf parsley
- ⅔ cup white quinoa
- 2 tablespoons coriander, to serve
Method
Step 1
Place a medium sized pot over medium heat and add olive oil. Cook onions for 1-2 minutes, or until just softened.
Step 2
Add the spices to the pot and cook for another 1-2 minutes until fragrant.
Step 3
Add the tomato paste, chickpeas, reduced salt stock, zucchini, capsicum and sweet potato to the pot and bring to the boil.
Step 4
Reduce heat, cover and cook gently for 25-30 minutes or until sweet potato is cooked through. Stir in parsley at the end.
Step 5
Meanwhile, cook quinoa according to packet instructions.
Step 6
Serve Chickpea Tagine with cooked quinoa and garnish with fresh coriander.
