Saturday, April 17, 2010

Spicy Chickpea Casserole with Quinoa

I wasn't sure how well this would be received - my children aren't picky eaters by any stretch of the imagination, but they are all under 6. I needn't have worried though. Miss Four thought "chicken peas" was hilarious, and after I told them that chickpeas were the main ingredient in hummus, which they all adore, Master Five couldn't get enough of his "hummus nuts"! Pictured is DP's serve, which had less tomatoes than was really proportionate, so it doesn't look as red as it should, but this was a fitting meal for the Cookbook Challenge "Red" week.

In turn, I love this cookbook, all slow cooker recipes, with a lot of attitude, and hilarious mum talk asides that had me bookmarking quite a few pages.

Spicy Chickpea Casserole with Quinoa (from How to make Love & Dinner at the Same Time by Rebecca Jager)
1 red pepper [capsicum], chopped
1 red onion, chopped
2 carrots, thinly sliced
2 [425g] cans chickpeas, rinsed and drained
2 [400g] cans diced tomatoes
1/3 cup quinoa, uncooked
1 bay leaf
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
1/4 tsp pepper

Combine all the ingredients in the slow cooker.
Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
Remove the bay leaf, and serve.

This was an entry for
The Cookbook Challenge: Week 22 - Red.