Mexican Quinoa and Chickpea Hotpot
Delicious, healthy and very filling meal.
4 people
30 minutes
10 minutes
Ingredients
- 400 g Chickpeas
- 1 tsp Cinnamon
- 1 tbsp Coconut Oil
- 1 - Green Pepper
- 300 g Kidney Beans Optional
- 1 tsp Paprika
- 1 cup Quinoa
- 1 - Red Pepper
- 2 cloves SuperValu Garlic
- 1 - SuperValu Green Chilli
- 1 large SuperValu Onion
- 400 g SuperValu Tinned Tomatoes
- 300 mls Vegan Vegetable Stock
- 1 - Yellow Pepper
Method
- Heat coconut oil in pot.
- Add garlic and onions and sweat for 2-3 mins.
- Add spices and coat in same.
- Chop peppers and add to pot.
- Add chickpeas, kidney beans and passata and simmer for a few minutes.
- Next, add quinoa and 300 mls of veg stock, cover, bring to the boil then simmer for 25-30 mins.
- Serve and enjoy.
If desired recipe can be adapted for all you meat lovers- simply dice 2-3 chicken fillets and add to pot when adding peppers.
