Full of tangy flavour that's sure to bring even the most bland quinoa to life, this one pot dish is sure to be a hit - plus it's not as difficult as it looks to make!
Makes: 5-6 portions.
- 1-2 tbsp pomace or olive oil
- 1–2 white onions roughly chopped
- 4 garlic cloves, crushed
- 2 tsp sumac
- 1 tsp hot paprika or mild chilli powder
- 300 g/ 10½ oz of your choice of vegetables (we like cauliflower)
- 1 med-large aubergine/eggplant, cut into 2.5 cm/ 1 inch pieces
- 1 yellow pepper (bell), cut into strips
- 400 g/ 14 oz. can chickpeas/garbanzo beans, rinsed and drained
- 2 tbsp tomato purée/paste
- 2x 400 g/ 14 oz. cans chopped tomatoes
- 2 bay leaves
- Large handful of fresh thyme, or use 1 tsp dried
- 1 tbsp agave syrup
- 1 tbsp pomegranate molasses
- 1.5 litres vegetable stock
- 2 tsp cumin seeds, toasted
- 2-3 preserved lemons, quartered
- 115 g /1 cup green olives, stoned/pitted
- 1–2 tsp salt
- 200 g/ generous 1 cup quinoa, cooked for 10 minutes in 285 ml/ 1¼ cups vegetable stock, then left to stand for 5 minutes
- Handful of freshly chopped herbs, such as marjoram, parsley or coriander/cilantro
- Crusty bread
- Green salad
- Heat the oil in a deep, heavy-bottomed pan and soften the onions until translucent. Add the garlic, sumac and paprika. Cook for a further 1–2 minutes, then add all the remaining ingredients, except the vegan chicken (or tofu if using) and quinoa. Ensure there is plenty of liquid in the pan, as this will be absorbed by the quinoa later. Bring to simmer and cook, covered, on very low heat for 40 minutes. Add the vegan chicken pieces or tofu if using, and simmer for another 10 minutes.
- Stir the ingredients well, then layer the soaked quinoa over the top. Replace the lid and leave to stand for 5 minutes. Sprinkle with the freshly chopped herbs just before serving. Serve with warm crusty bread or a green salad.
Thanks for the lovely recipe Jackie!