- For the Chickpeas
- 2 tbsp extra virgin olive oil
- 2 small brown onions, diced
- 4 cloves of garlic, minced
- 2 tsp minced ginger
- 1.5 tsp madras curry powder
- 1 tbsp tomato paste
- 400g canned chopped tomatoes
- 480g cooked chickpeas
- 150g vegetable stock
- 1 tbsp red miso
- 150g silverbeet leaves ( stem removed )
- For the Quinoa
-
1/2 tbsp extra virgin olive oil
-
½ tsp mustard seed
-
½ tsp cumin seeds
-
10 curry leaves
-
¼ tsp turmeric
-
½ tsp salt
-
200g ( 1 cup ) quinoa
-
500g Vegetable stock
- Heat the olive oil in a wide casserole over medium heat. Add the onion and cook while stirring till translucent.
- Add the garlic and ginger and cook for a further 1 minute being careful not to burn them.
- Take the pot off the stove and transfer half the contents to the rice cooker and add all the remaining ingredients for the quinoa. Mix well and set to cook.
- Return the pot to the stove and add the spices. Stir them in, cooking for a further minute.
- Now add the tomato paste and miso, stir them in, cooking for a further minute.
- Finally add all remaining ingredients except the silverbeet, season to taste and cook on low heat, half covered for 30-40 min.
- Stir in the silverbeet to wilt and remove from the heat.
- Serve with the quinoa.
