Quinoa with Moroccan Sauce

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Ingredients

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

Prep: 15 min Total: 45 min

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1
Mix together all the spices with the garlic and chilli in a bowl, and set aside.
2
Heat the oil in a large saucepan and add the spice mixture. Cook for 3–5 minutes, over a gentle heat, stirring constantly.
3
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.
4
Stir the honey into the tomato sauce, and sprinkle with the coriander.
5
Stir the cooked vegetables into the sauce, allow them to heat through, and serve with the quinoa.

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