Quinoa and Chickpea Stir-Fry with Brussel Sprouts
Ingredients
- 5-6 garlic cloves
- 1 tsp chilli flakes
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 300g brussel sprouts
- 400g tin chickpeas
- 2/3 cup quinoa
- one large lemon
Preparation
Cook the quinoa according to packet directions. For extra oomph, cook it in veggie stock. Set aside.
Fry the garlic and seeds in a large pan until fragrant. Add the brussel sprouts and chilli flakes. Cook until the sprouts have browned lightly on all sides. Don't stir too often! Just let them cook.
Add the chickpeas and let them brown too.
Squeeze some of one half of the lemon over the contents of the pan and give it a good mix. Add the quinoa, stir, then squeeze the rest of the half of lemon over the top, and season with salt and pepper. Mix and remove from the heat!
Serve with tahini, kraut and extra lemon juice.