Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tsp each Fairtrade ground cinnamon, Fairtrade ground ginger, Fairtrade ground turmeric, freshly ground Fairtrade nutmeg, freshly ground Fairtrade black pepper, ground cumin, ground coriander, paprika, and caraway seeds||5 fl oz (150 ml) vegetable stock|
|Generous pinch each ground cloves and saffron strands||3 1/2 oz (100 g) Fairtrade organic dates, coarsely chopped|
|3 cloves garlic, finely chopped||9 oz (250 g) Fairtrade quinoa|
|1 small chilli, finely chopped||1 tbsp Fairtrade honey|
|2 tbsp olive oil||1 handful fresh coriander, roughly chopped|
|13 1/2 oz (400 g) tin chopped tomatoes||1 lb (450 g) steamed or roasted vegetables, such as butternut squash, carrots, parsnips, or courgettes, cut into bite-sized chunks|
|14 1/2 oz (410 g) tin chickpeas, drained|
Mix together all the spices with the garlic and chilli in a bowl, and set aside.
Heat the oil in a large saucepan and add the spice mixture. Cook for 3–5 minutes, over a gentle heat, stirring constantly.
Add the tomatoes, chickpeas, stock, and dates. Bring up to the boil, reduce the heat, and simmer for 20 minutes. If after this time the sauce is too thick add a splash of water. Meanwhile cook the quinoa according to the pack instructions.
Stir the honey into the tomato sauce, and sprinkle with the coriander.
Stir the cooked vegetables into the sauce, allow them to heat through, and serve with the quinoa.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf