Shared by Letlhogonolo Sentsima known fondly as “Chef TG”
Resident Executive Chef at Selinda Camp, Botswana
Ingredients
- 1 tin (400g) chickpeas
- 400g cherry tomatoes
- 1 each Fresh leek (sliced/ Chopped)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp turmeric
- 50mml extra virgin olive oil
- Salt
- Pepper
- 200g White Quinoa
- 400ml chicken stock
- 2 tbsp harissa paste
- 100g flat-leaf parsley
- 100ml extra virgin olive oil
Method
- Preheat your oven to 190 degrees
- Drain your chickpeas, then tip them into a roasting tray along with your cherry tomatoes, sliced leek, cumin, cinnamon, turmeric. Drizzle with olive oil and season with salt and pepper. Roast for 30 mins.
- Add your quinoa to the roasting tray along with your hot chicken stock and harissa paste. Give it a good stir, then cover the tray tightly with foil and bake for 15 mins longer.
- Whist your quinoa cooks, roughly chop your parsley and set aside.
- Once cooked, remove the foil and fluff the bulgur wheat with a fork gently. Season to taste.
Yield: 1.1kg
REMEMBER TO LABEL AND DATE YOUR PRODUCT IN A CLEAN CONTAINER
