Lamb, Tomato And Chickpea Tagine With Quinoa - cooking recipe

Ingredients

2 tsp vegetable or olive oil
2 large onions, finely chopped
2 cloves garlic, crushed
1 lb cubed lamb
1 tbsp Moroccan spice mix
1 can (14 oz) diced tomatoes
14 oz pumpkin, peeled and cut into 3/4 inch pieces
1 can (15 oz) chickpeas, rinsed
3/4 cup quinoa, rinsed
1 bunch spinach, trimmed

Preparation

Heat oil in a Dutch oven on medium heat. Add onion; cook and stir 5 mins or until soft. Add garlic and lamb; cook and stir 2 mins or until browned. Add Moroccan spice mix; cook and stir 30 seconds or until fragrant. Stir in tomatoes, pumpkin, chickpeas and 2/3 cup boiling water. Bring to a boil. Reduce heat to low; simmer, uncovered, 15-20 mins or until lamb and pumpkin are tender.
Meanwhile, bring 2 cups water to boil in a medium saucepan. Add quinoa and season. Reduce heat to low; cover and simmer 15 mins or until water is absorbed. Fluff with a fork to separate grains.
Add spinach to lamb mixture. Cover; cook 5 mins or until spinach wilts. Spoon quinoa into shallow serving bowls; top with tagine.