Name: Chickpea and Spinach Tagine with Toasted Almonds and Quinoa
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 196.2 g canned chickpeas; 39.2 g spinach; 1.8876 tsp olive oil; 0.4615 tsp ground cumin; 0.25 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.94 tbsp lemon juice; 0.2333 tsp salt; 117.8 g quinoa; 9.2 g slivered almonds

Lunch · Middle Eastern · 10 min

Chickpea and Spinach Tagine with Toasted Almonds and Quinoa

Calories: 561
Protein: 22g
Carbs: 75g
Fat: 21g

Ingredients

196.2 g canned chickpeas
39.2 g spinach
1.8876 tsp olive oil
0.4615 tsp ground cumin
0.25 tsp ground turmeric
0.25 tsp ground cinnamon
0.94 tbsp lemon juice
0.2333 tsp salt
117.8 g quinoa
9.2 g slivered almonds

Method

01Heat the olive oil in a skillet or tagine over medium heat until shimmering.
02Add the ground cumin, ground turmeric, and ground cinnamon, blooming the spices in the oil for 30 seconds until fragrant.
03Add the drained chickpeas, salt, and a splash of water (about 2 tablespoons); bring to a simmer and braise for 8 to 10 minutes until warmed through and tender.
04Fold in the fresh spinach leaves and stir until just wilted.
05Remove tagine from heat and stir in the freshly squeezed lemon juice.
06Fluff the pre-cooked quinoa with a fork and warm if needed.
07Spoon the warm tagine over the quinoa base and top with toasted slivered almonds before serving.

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