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Ingredients
Quinoa: 1 cup (190g), soaked for about 30 minutes and strained
Olive Oil: 3 tablespoons
Onion: 2 cups (275g), finely chopped
Carrots: 200g (1½ cups), diced
Garlic: 1½ tablespoons (19-20g), finely chopped
Turmeric: 1 teaspoon
Ground Coriander: 1½ teaspoons
Ground Cumin: 1 teaspoon
Cayenne Pepper: ¼ teaspoon (optional)
Passata or Tomato Puree: ½ cup (125ml)
Tomatoes: 1 cup (200g), chopped
Salt: to taste
Spinach: 200g (6-7 cups), chopped
Cooked Chickpeas: 2 cups (1 can, liquid drained)
Vegetable Broth/Stock: 350ml (1½ cups)
Ground Black Pepper: to taste (we have added ½ teaspoon)
Drizzle of Olive Oil: 1 teaspoon (optional, organic cold-pressed recommended)
Step-by-Step Instructions
1. Preparing the Quinoa and Chickpeas
Start by thoroughly washing the quinoa until the water runs clear. This step is crucial to remove any impurities and bitterness, ensuring a cleaner taste. Once washed, soak the quinoa in water for about 30 minutes. After soaking, drain the quinoa and let it sit in a strainer to remove excess water.
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