Serves 4
- 3 tbsp olive oil
- 1 cinnamon stick
- 1 tbsp cumin seeds
- 1 tbsp ground turmeric
- I tbsp ground coriander
- 1 tbsp ground cumin
- 2 red onion, chopped
- 2 long green chillies, seeded and chopped
- 350g mushrooms, sliced
- 4 cloves garlic, chopped
- 1 x 400g can diced tomatoes
- ¾ cup quinoa grain, rinsed and drained
- 1½ cups hot water
- 2 x 400 cans chickpeas, drained
- salt to taste
- 150g baby spinach leaves
- ½ cup coriander
- lime juice to taste
- Greek yoghurt for serving
Heat the olive oil in a large saucepan, stir in the cinnamon and cumin seeds and cook a few seconds until fragrant. Stir in turmeric, coriander and cumin and cook a few seconds more to release their flavours. Add a Little more oil if needed.
Add the onion and chillies and cook until the onion is soft. Stir in the mushrooms and garlic and cook for 3-4 minutes until the mushrooms soften and collapse. Add the tomatoes, stir well and bring up to a light boil. Stir in the quinoa and water, cover and simmer on low heat for 10 minutes.
Add the chickpeas, season with salt, cover and simmer for another 5-10 minutes until the quinoa is cooked and tender. Stir in the spinach and coriander and cook until the spinach has wilted. Serve with a squeeze of lime juice and a dollop of yoghurt.