Quinoa with Spiced Chickpeas and Spinach
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 25 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Onion | 1 | 2 |
| Ginger | 1 cm | 2 cm |
| Garlic | 2 cloves | 4 cloves |
| Spinach | 1 handful | 2 handfuls |
| Parsley | ¼ bunch | ½ bunch |
| Quinoa | ½ cup | 1 cup |
| Chickpeas | 400 gr | 800 gr |
| Raisins | 2 tbsp | 4 tbsp |
| Spice mix (cumin/chilli) | 1 tsp | 2 tsp |
| Paprika powder | 1 tsp | 2 tsp |
| Diced Tomato | 400 gr | 800 gr |
| *Olive oil | 4 tbsp | 8 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
| Nutritional Information | Per Serve |
| Energy | 307Kj |
| Protein | 3g |
| Fat, Total | 1g |
| – Saturated | 0.1g |
| Carbohydrates | 10.9g |
| – Sugars | 3.7g |
| Sodium | 53mg |
| Allergens |
TOOLS: Large saucepan, fry pan, strainer
METHOD
1
PREP
Dice onion finely ● mince garlic and ginger ● wash quinoa in strainer ● finely slice parsley and roughly chop raisins
2
COOK
Place saucepan on medium heat with 2(4) tbsp of oil ● add onion and leek, cook for 4-5 minutes ● add rice, cook for 1 more minute ● add 2(4) cup(s) of the boiling hot water and stock cube ● turn to a low ● let liquid absorb until rice is al dente (around 15 minutes) stir frequently
3
FRY
Drain chickpeas in strainer ● place frypan on medium heat with 2(4) tbsp of oil ● add chickpeas and fry for 3 to 4 minutes ● add paprika powder and salt to taste ● fry for 2 more minutes until crispy
4
MIX
When quinoa is cooked remove pan from heat ● mix in the chickpeas, spinach, raisins and half of the parsley (setting aside half for garnish) ● carefully mix, taste and season with salt and pepper if needed
5
FINISH & SERVE
Place quinoa in bowls and garnish with the remaining parsley
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.