Morrocan Chickpea Bake

GF, DF + VE - serves 4

INGREDIENTS:

• 1 can of organic chickpeas, drained and rinsed

• 2 garlic cloves, minced

• 1 small red onion, finely sliced

• 1/4 pumpkin, cubed

• 1/4 cauliflower, florets cut

• 1/2 medium eggplant diced

• 1/2 cup pitted dates chopped

• 1 1/2 tbsp Moroccan seasoning

• Salt and pepper

• 2 tbsp lemon juice

• 1 1/2 cups quinoa, rinsed

• 3 cups vegetable stock

• Fresh parsley to top

• Tahini and lemon juice to drizzle over top.

  Can use hummus instead of tahini.

METHOD:

1. Pre heat oven to 180 degrees C and line a baking tray with paper.

2. In a frypan, fry off the onion, garlic, seasoning, dates in 1 tbsp of olive oil. Cook for 3 minutes.

3. Add in the vegetables and chickpeas and fry off for 5 minutes.

4. Transfer mixture to a baking tray and bake for 30 minutes. Drizzle with a little more olive oil if needed.

5. While this cooks, add the quinoa and vegetable stock to a pot and bring to the boil.

6. Cook for around 15 minutes or until fluffy. Remove from heat.

7. Once done remove and top with fresh parsley, lemon juice and tahini.