by Georgia Hartmann
Women’s Health Expert
One Pan Moroccan Chickpea and Quinoa.
Quick, easy, plant-based & gluten free. You can add 500g chicken breast if you are in need of additional protein.
Ingredients
- 1 cup quinoa
- 2 cups vegetable stock
- 1 red capsicum, chopped
- 1 carrot, chopped
- 2 zucchini, chopped
- 400g chickpeas, rinsed & drained
- 1 cup raw almonds
- 2 tbsp moroccan spice
- 1 tbsp extra-virgin olive oil
Method
1. Preheat the oven to 180 degrees celsius.
2. In a large casserole dish, add the quinoa and mix in the stock.
3. Layer the capsicum, carrot, zucchini, chickpeas and almonds on top of the quinoa. Sprinkle vegetables with moroccan spice.
4. Cook in the oven for 20-25 minutes then serve.
by Georgia Hartmann
Women’s Health Expert