Moroccan "Chickquin"

This is a filling one pot meatless meal that comes together quickly with pantry and fridge staples. The warm spices are what make this dish memorable and perfect for a both a comfort food fix and company’s coming over easy to make meal. No, it doesn’t taste like chicken - the word play is just the “chick” from chickpeas and “quin” from quinoa. ☺︎

Moroccan “Chickquin”

Preparation Time: 5 minutes

Cook Time: 25-30 minutes

Servings: 4

Ingredients

• 2 tablespoons extra virgin olive oil

• 4 cloves garlic, minced

• 1-teaspoon ground turmeric

• 1-teaspoon ground ginger

• 1-teaspoon ground cinnamon

• 1-teaspoon sea salt

• 1-teaspoon coriander

• ¼-teaspoon allspice

• 2 cups baby spinach, washed

• 2 pints grape tomatoes, washed

• 15-oz. can organic chickpeas (BPA free can), drained and rinsed

• 1-cup quinoa, rinsed

• 1-½ cups water

• Lemon, sliced, to garnish, optional

Directions

1. Preheat oven to 350°F.

2. In a small bowl, whisk together extra virgin olive oil, garlic, paprika, salt and cinnamon.

3. In an ovenproof skillet with lid, add spinach, tomatoes, chickpeas, quinoa and water.

4. Pour marinade over everything in skillet and carefully stir making sure that everything is mixed together well.

5. Place on stovetop and bring to boil. Once boiling, remove from stovetop and cover with lid.

6. Place in oven and bake for 20-25 minutes (liquid should be absorbed by quinoa and tomatoes will have caramelized).