Spiced chickpea, red pepper, aubergine and quinoa grain bowl
Method
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Cook the quinoa according to packet instructions, then drain.
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Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle.
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In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes.
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Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt.
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Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.
Ingredients
- 50g/1¾oz quinoa
- ½ aubergine, sliced long ways
- 1 tbsp extra virgin olive oil
- 200g/7oz tinned chickpeas, drained
- 1 tsp ground cumin
- ½ red pepper, cut into rings
- 2 sprigs coriander, chopped
- 50g/1¾oz Greek yoghurt
- salt and freshly ground black pepper
Shopping List
Spiced chickpea, red pepper, aubergine and quinoa grain bowl
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled