| Prep Time | 20 |
| Cook Time | 45 |
| Servings |
|
Ingredients
- 1 Large onion
- 2 Gloves garlic, crushed
- 4 Chestnut mushrooms, chopped
- 1 Courgette, sliced
- 1 Red pepper, chopped
- 2 Large tomatoes, chopped
- 1 Large carrot, sliced
- 1 Can of chickpeas
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/2 tbsp Harrisa paste
- 1/2 tsp Cinnamon
- 1 tbsp Freshly grated ginger
- 1 pint Vegetable stock
- 1 olive oil
- Fresh corriander, chooped to serve
- 200 grams Quinoa
Ingredients
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Instructions
- Fry the onion and garlic in oil on a low heat for 5 minutes
- Add the spices and fry for a minute until absorbed
- Add the vegetables and fry for a further 10 minutes
- Add the stock, chickpeas, harissa, ginger and simmer for 30 minutes
- Put the quinoa into a saucepan and fill with 1 pint of water and add one tsp of vegetable stock
- Bring to the boil and simmer until cooked
- To serve place tagine in a bowl and serve with the quinoa, scatter with fresh corriander
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