Zesty Moroccan Chickpea Stew with Quinoa and Lemon Basil

Ingredients

• 400 g cooked chickpeas
• 200 g quinoa
• 2, diced carrot
• 1, diced zucchini
• 1, diced red bell pepper
• 3 cloves, minced garlic
• 1 inch, grated fresh ginger
• 400 g canned diced tomatoes
• 500 ml vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/2 cup, chopped fresh lemon basil
• 2 tbsp lemon juice
• to taste salt
• to taste black pepper

Steps

1. 1. Rinse the quinoa under cold water and then cook it according to package instructions using vegetable broth instead of water for added flavour.
2. 2. In a large pot, heat a small amount of water over medium heat and sauté the garlic and ginger until fragrant, about 2 minutes.
3. 3. Add the diced carrot, zucchini, and red bell pepper to the pot and sauté for another 5-7 minutes until the vegetables start to soften.
4. 4. Stir in the cooked chickpeas, canned diced tomatoes, vegetable broth, ground cumin, ground coriander, cinnamon, and cayenne pepper. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
5. 5. Add the cooked quinoa to the stew and mix well. Adjust seasoning with salt and black pepper to taste.
6. 6. Just before serving, stir in the lemon juice and chopped lemon basil for a fresh, zesty twist.

Notes

• This stew can be served with a side of crusty wholegrain bread or over a bed of cooked greens for added nutrition.
• The fresh lemon basil adds a unique twist that complements the spices and enhances the dish's brightness.

Substitutions

• If lemon basil is not available, use regular basil or parsley for a different herbaceous note.