The protein cooking time listed in this recipe has been updated.
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Chickpea & Date Tagine with Golden Quinoa
Whip up this Middle Eastern spiced chickpea stew with tangy pomegranate molasses and sticky sweet dates. Served with turmeric quinoa, green beans and a scattering of flaked almonds. Heaven on a plate.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g flaked almonds (use half) (Nuts)
- 2cm fresh ginger (use half)
- 0.5 tsp turmeric (use half)
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 80g quinoa (use half) (quinoa (100%))
- 2 garlic clove
- 1 onion (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 160g green beans (use half)
- 200g passata (use a quarter) (tomatoes, salt, citric acid)
- 30g Medjool dates (use a quarter)
Nutritional Information
Calories: 505
Protein: 19g
Carbs: 45g
Fat: 18g
Ingredients
- 30g Medjool dates (use half)
- 160g green beans
- 80g quinoa (quinoa (100%))
- 200g passata (tomatoes, salt, citric acid)
- 230g chickpeas (Chickpeas, water, salt)
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 2cm fresh ginger
- ½ tsp turmeric
- 1 onion
- 10g flaked almonds (Nuts)
- 2 garlic clove
Nutritional Information
Calories: 495
Protein: 19g
Carbs: 48g
Fat: 16g
Chickpea & Date Tagine with Golden Quinoa
Whip up this Middle Eastern spiced chickpea stew with tangy pomegranate molasses and sticky sweet dates. Served with turmeric quinoa, green beans and a scattering of flaked almonds. Heaven on a plate.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and turmeric and boil for 13-14 mins, until cooked, then drain.
- Finely dice the onion. Finely chop or grate the ginger and garlic. Drain and rinse the chickpeas. Trim the green beans. Remove the stones from half the dates and roughly chop.
- Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the onion and cook for 4-5 mins, until softened. Add the garlic and ginger, cook for 1 min, then stir in the spice mix, dates and chickpeas. Pour in the passata and 100ml water (50ml for 1 person). Simmer for 6-8 mins, until thickened. Season to taste with sea salt and black pepper.
- Rinse the quinoa saucepan, then refill with salted hot water and bring to a boil. Add the green beans and boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper.
- To serve, spoon the turmeric quinoa and chickpea and date stew onto plates and with the green beans on the side. Garnish with flaked almonds.
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