Spicy Chick Peas and Quinoa
1 1/2 cups dried chick peas
1/2 cup quinoa
2 large onions
300g kumara (red)
3 medium parsnips
1/4 cup olive oil
2 gloves garlic, crushed (optional)
1 teaspoon grated fresh ginger or 1/2 teaspoon dried
1 teaspoon coriander seeds
1 teaspoon dried red chili flakes (or chili powder)
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
425g can of tomatoes
1 1/2 cup vegetable bouillon or water
2 tablespoons tomato paste
Place chick peas in a bowl, cover well with cold water, cover and stand overnight. Add chick peas to large pan of boiling water, boil, uncovered for about 30 minutes or until tender, then drain.
Cut onions into 8 wedges, cut kumara and parsnips into large chunks.
Heat the oil in a pan, add onions, garlic, ginger, seeds and spices.
Cook until the onions are tender.
Add the kumara, parsnips and un drained crushed tomatoes, cover and simmer for 20 minutes.
Add the chick peas, quinoa, bouillon and tomato paste cover and simmer for a further 15 minutes, or until the vegetables are tender.