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An evening in Marakesh - Quinoa with braod beans and pumpkin

*4 servings

INGREDIENTS

500 g of quinoa
1 tsp. ginger powder
1 tsp. paprika powder
1 tsp. turmeric powder
½ tsp. cayenne pepper
1 tsp. cumin powder
1 medium-sized red onion
300 g of broad beans, preferably fresh
300 g bottle gourd
200 g chickpeas, cooked
1½ liter vegetable broth
1 tbsp. finely chopped coriander
1 tbsp. finely chopped parsley
1 tbsp. finely chopped mint
1 tbsp. coconut oil
1 cinnamon stick
3 vine tomatoes
2 tbsp. raisins
2 teaspoons. Himalayan salt
1 tbsp. finely chopped coriander
1 tbsp. finely chopped parsley
1 tbsp. finely chopped mint

PREPARATION

Boil the quinoa in plenty of water for eight minutes. Drain and leave in the closed pan. Mix all dried spices. Peel and chop the red onion. Cap the beans. Peel the pumpkin and cut into cubes. Cook the chickpeas in the vegetable stock. Heat the coconut oil in a large pan and add the red onion, cinnamon and all dried spices while stirring. Chop the tomatoes into small pieces and add them. Leave to cook on low fire. Add the beans, pumpkin, raisins, broth and some Himalayan salt. Leave to cook for about 15 minutes with the lid on the pan and add the chickpeas and coriander, parsley and mint. Serve with quinoa.


PER PORTION: 556 KCAL - PROTEINS: 23 GRAM - CARBOHYDRATES: 83 GRAM FATS: 15 GRAM - FIBERS: 12 GRAM

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