Mustard Greens and Chickpea Stew with Coconut Lime Quinoa

Ingredients

• 200g, chopped mustard greens
• 400g cooked chickpeas
• 4, minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 400ml canned coconut milk
• 2 teaspoons curry powder
• 1 teaspoon cumin seeds
• 2 tablespoons lime juice
• 200g cooked quinoa
• a handful, chopped fresh coriander
• 1, diced red bell pepper
• to taste black pepper
• 500ml water

Steps

1. 1. In a large saucepan, toast the cumin seeds over medium heat for 1-2 minutes until fragrant.
2. 2. Add the minced garlic and grated ginger, sautéing for another minute until fragrant.
3. 3. Stir in the curry powder and diced red bell pepper, cooking for 3-4 minutes until the pepper softens.
4. 4. Add the chopped mustard greens, cooked chickpeas, coconut milk, and water. Bring the mixture to a gentle simmer.
5. 5. Cook for 15-20 minutes until the mustard greens are tender and the flavours meld together.
6. 6. While the stew simmers, prepare the quinoa according to package instructions. Once cooked, stir in lime juice and chopped fresh coriander.
7. 7. Serve the stew warm over a bed of coconut lime quinoa. Garnish with extra coriander and freshly cracked black pepper.

Notes

• Nutrition estimates can vary based on specific ingredient brands and quantities.

Substitutions

• For a nut-free alternative, use sunflower seeds instead of nuts in garnishes.