Moroccan Chickpeas with Fragrant Buckwheat
Lightly spiced Moroccan chickpeas with fluffy buckwheat in a fragrant ras-el-hanout dressing.
Ingredients
- 1 tbsp vegetable oil
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 1 medium aubergine, diced
- 1 medium courgette, diced
- 2 tsp cumin
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper (or normal chilli powder)
- 2x 400g tins tomatoes
- 2 tbsp tomato puree
- 2x 400g tins chickpeas, drained
- 2 handfuls raw spinach leaves
- 1 cup buckwheat groats, uncooked
- 1/4 cup extra virgin olive oil
- 2 tsp ras-el-hanout spice mix
- 2 tsp liquid sweetener (maple syrup or agave - or honey if not vegan)
- 2 tbsp chopped coriander
- Salt and pepper to taste
Instructions
- Follow the How To Cook Buckwheat instructions (link above recipe). Once your buckwheat is simmering covered, fry the onion, pepper and carrot in oil in a pan on a medium heat. This should take around 8-10 minutes.
- Add the minced garlic and cook for 2 minutes to release its aroma.
- Add in the aubergine and courgettes and cook for another 5-7 minutes until softened slightly.
- Toss in all the spices from cumin to cayenne and cook for a minute, stirring everything until it is well combined.
- Add in the tinned tomatoes and tomato puree, thoroughly mix everything again, and bring to the boil. Once boiling, reduce the heat to a simmer and leave to thicken for around 20-25 minutes.
- By this time, your buckwheat should be ready to fluff up. Mix up your dressing using ingredients from Extra Virgin olive oil onwards, and toss through the buckwheat. Keep warm.
- When the tomato sauce has thickened, add the drained chickpeas and spinach and cook for a further 5 minutes.
- When it has thickened, remove from the heat and divide between bowls, pairing with the dressed buckwheat.
Notes
Serving size: 1/5 recipe Calories: 450 Fat: 17.6g Saturated fat: 2.6g Carbohydrates: 59g Sugar: 11g Fibre: 15.8g Protein: 16g