Spiced chickpea, red pepper, aubergine and quinoa grain bowl Recipe

Spiced chickpea, red pepper, aubergine and quinoa grain bowl Recipe

  • 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
  1. Cook the quinoa according to packet instructions, then drain.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.
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