Cook Time: 30mins | Calories: 562 | Type: Gluten-Free

Ingredients

40g quinoa
120g chickpeas (drained)
100g sweet potato
1 garlic clove
2cm fresh ginger
1/2 tsp cumin
1/2 tsp turmeric
1/2 vegetable stock cube (celery)
30g green pitted olives
Handful of coriander
Oil

Method

  1. Finely chop the garlic clove and peel and finely chop the ginger.
  2. Peel and chop the sweet potato into 1cm cubes. Roughly chop the pitted olives and the coriander leaves.
  3. Heat 1 tsp of oil in a large pan on a medium heat and cook the garlic, ginger, cumin, turmeric and sweet potato for 5 mins.
  4. Meanwhile, boil a kettle and dissolve the vegetable stock cube in a jug of 250ml boiling water. Rinse the quinoa.
  5. Place the vegetable stock and the quinoa into the pan with the sweet potato and simmer for 15 mins.
  6. Drain and rinse the chickpeas and add to the quinoa, along with the chopped olives and cook for a further 5 mins. Season with sea salt and black pepper.
  7. Serve the quinoa and chickpea tagine in a warm bowl and garnish with the coriander.

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