Moroccan Chickpeas & Quinoa
- 10-30 minutes to prepare
- 10-30 minutes to cook
- Serves 2 adults and 2 children
- How to make
1-2 garlic cloves
100g green beans
2 large handfuls spinach
100g dried apricots
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mixed spice
A little olive oil for frying
400g tin chickpeas
2 tbsp fresh parsley
How to make
Cook the quinoa according to pack instructions.
Meanwhile, finely chop the onion and peel and crush the garlic. Trim the ends from the green beans, then chop into 1cm bite size pieces. Remove any tough stalks from the spinach leaves then finely shred. Finely chop the dried apricots and soak in a bowl of hot water.
Crush the spices in a pestle and mortar or you can use ground spices if you prefer.
Sauté the onion and garlic in a little oil over a low heat with the green beans and spices until just soft. Drain and add the chickpeas for another couple of minutes until heated through and coated, then add the spinach for another minute until just wilted.
Drain the quinoa, stir through the spiced vegetables, then drain the apricots and stir in as well. Finely chop the parsley, stir through and chop or mash to the right consistency before serving.
Asparagus makes a great seasonal alternative to the green beans if you prefer. You can also substitute the quinoa for rice if you prefer, or couscous if gluten isn't a problem.
For younger babies you can cut the beans and apricots up very finely and then mash everything together at the end for a less chunky texture.
Serve warm or cold as a complete vegetarian meal or if serving as an accompaniment to meat or fish, you can leave out the chickpeas if you wish.