INGREDIENTS:
- 350g dry quinoa
- 1 TBSP olive oil
- 1 onion
- 2 garlic cloves
- 2 large sweet potatoes
- 1 can (400g) chickpeas
- 3 stalks celery
- 250g spinach
- 300ml vegetable stock
- 2 cans (400g) chopped tomatoes
- 2 TBSP tomato paste
- 1 TSP sweet paprika
- 1 TSP cayenne pepper
- 1 TSP cumin
- ½ TSP ground ginger
- Pinch salt & pepper
METHOD:
- Cook the quinoa as per the pack instructions
- Dice the onion and garlic cloves and sauté in a pan with the olive oil until soft
- Add the spices, tomato paste and seasoning to the pan with the onion and garlic and stir for about 30 seconds before adding the stock
- Cut the sweet potato into small chunks (leave the skin on) and add to the pot, leaving to simmer for 15 minutes
- Wash and chop the celery into small pieces and add to the pot, leaving to cook for a further 10 minutes
- Add the spinach and stir for a remaining 3 minutes
- Serve the stew on a bead of quinoa
NUTRITIONALS:(per serve)
KCAL 619 | PROTEIN 23G | CARBS 110G | FAT 9G
