This easy little chilli is a mid week staple for us at the moment. It’s high protein and healthy carb, veggie-packed and meat free and the kids absolutely love it!
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| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Servings |
people
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Ingredients
- 1 tbsp garlic infused olive oil
- 1-2 carrots scrubbed and chopped
- 1 red pepper chopped
- 1-2 courgettes chopped
- 1 red chilli deseeded and chopped
- 2 tsp ground cumin
- 1 tsp cayenne pepper (optional)
- 1 small cinnamon stick
- 1 tin crushed tomatoes
- 100 g quinoa washed and drained
- 1 tin chickpeas drained and rinsed
- 250 mls water
- 1 handful chives chopped
- 1 handful coriander chopped
Ingredients
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Instructions
- Saute the carrots in the olive oil for a few minutes before adding the peppers, courgette and chilli, along with the spices and cook for a few minutes more.
- Add the tinned tomatoes, quinoa, chickpeas and water. Bring to the boil and simmer, stirring occasionally, for about 20 minutes until the quinoa is cooked.
- Add and stir through the chives and coriander.
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