Moroccan style Chickpeas with Quinoa
Try this magnificent Moroccan inspired dish. The main light and sweet taste is enriched with a mixture of spices that brings out a rich palette of flavours.
(fresh or dried)
Make sure you have all the ingredients at hand.
Cook the quinoa for about 15 minutes until the balls become soft and slightly transparent, put aside until later.
Cut the red onion, the butternut squash and the tomatoes into small squares.
Cut the garlic and the ginger into tiny pieces. Bruise the cardamom and fennel seeds.
Heat some oil in a big frying pan or work, and start with frying the onion for a few minutes. Add the garlic, ginger, cardamom, fennel and cinnamon and stir around. Leave for a few minutes.
Now also add the butternut squash pieces, stir everything around properly, so the butternut squash can absorb all the flavours.
Turn down the heat and put a lid on the pan. Leave it for about 10 minutes, checking and stirring around occasionally, until the butternut squash has become soft.
Add the chickpeas, the quinoa, tomatoes, raisins, coriander and parsley and stir around for long enough to let all the ingredients heat up and the spices are mixed well.
At the end, add the juice of 1/2 a lemon, the yoghurt and the almonds slices. Stir one last time and it’s ready to serve!