Moroccan Quinola with vegetable Tagine. (serves 2)

Bowl of Moroccan flavored quinoa with vegetable tagine and a dollop of spiced yoghurt

Ingredients

1 pack of Moroccan Quinola

2 tbsp olive oil

1 medium onion, peeled and chopped

4 garlic cloves chopped finely

1 large carrot peeled and chopped into 1cm cubes

1 large sweet potato peeled and cubed into 1 cm cubes

1 tbsp of rose Harissa spice paste

1/2 tsp of ground cumin

1/2 tsp ground coriander

1 tsp cinnamon

1/2 tsp ground turmeric

1 tin of chopped tomatoes 400g

250 ml vegetable stock

1 tin of chickpeas 400g (drained)

half a lemon juice

handful of dried apricots sliced

1 tsp of honey

salt and peeper to season

yoghurt and fresh mint for garnish (optional)

Method

In a large pot, heat olive oil over medium heat, add onions and fry for about 5/10 minutes until translucent and soft. Add garlic, all the chopped vegetables and spices, stir well. Add chopped tomatoes, vegetable stock, honey and apricots. Cook on a medium heat until the vegetables are tender (15/20 minutes) Stir in the chickpeas and cook for another 5 minutes. Add lemon juice and season with salt and pepper. Serve with warm Moroccan quinoa, yoghurt and fresh mint leaves