Chickpea, Quinoa and Almond Stew
Lunch: 569kcal
24g protein, 20g fat, 69g carbs
5g organic butter, ghee or coconut oil
40g red onion, finely chopped
75g green bell pepper, diced
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp ground cumin
20g flaked almonds
575ml stock made with an organic
vegetable stock cube
60g quinoa (dry weight)
150g tinned tomatoes
130g tinned chickpeas
Method:
1) Melt the butter, ghee or oil in a large saucepan over a gentle heat. Sauté the onion for 3 minutes, stirring frequently. Add the pepper, garlic, spices and almonds and fry gently for 2 minutes, stirring constantly.
2) Add the stock and bring to a boil, then reduce to a simmer.
3) Add the quinoa and tomatoes, season with salt and pepper and stir well. Cover and simmer for 20 minutes.
4) Stir in the chickpeas, and cook for 5 minutes. Serve