INGREDIENTS
4 large red peppers
3/4 cup (135g) tri colour quinoa
3 shallots
4 garlic cloves
1 tin (400g) chopped tomatoes + water
1 heaped tbsp harissa paste*
1 tbsp dried mixed herbs
1 tin (400g) chickpeas
TOPPINGS
Fresh coriander
Extra harissa mixed with some olive oil to drizzle
INSTRUCTIONS
Preheat oven to 180C/350F.
Cut peppers in half lengthways and scoop out the seeds. Keeping the stalks on will help them keep their shape. Place on a baking sheet and toss in some oil, salt and pepper. Place them open side up and pop them in the oven for 25 minutes.
Cook the quinoa according to packet instructions, it will quadruple in size so make sure you use an appropriate sized pan. Once cooked, drain and set aside.
Finely slice the shallots and fry on medium heat in some oil. After a few minutes add the crushed garlic.
full recipe
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