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Moroccan chermoula quinoa and chickpeas as bowls, wraps or chermoula stuffed peppers

New years resolution to eat more greens? After the holdiay feast here is a fresh healthy green herb packed vegan main with moroccan spices to spice up your quinoa and chickpeas. Its a low fodmap, gluten-free, vegan, whole-foods based dinner.

As with pesto dont let the green color put you off, its yummy!

2 cups cooked quinoa (I prefer to cook it in chicken stock or vegan sub veg stock. cook quinoa in double the amount of liquid with a pinch of ground ginger if desired, until tender and season with salt and pepper)

chermoula:

1 cup fresh cilantro, ends cut off

1 cup fresh parsley, stalks cut off

3 garlic cloves

1/4 cup fresh mint

1/2 cup olive oil

1/4 cup grated lemon zest or preserved lemon rind, chopped

tbsp cumin

1.5-1 2/3 tbsp paprika

juice form one lemon

salt and pepper

pinch red pepper flakes

pinch saffron threads,crumbled, optional

optional: 2tbsp harissa paste (green was what i had then, but red can also be used and is my fave)

place all in a food choopper or small bowl of a food processor and pulse several times.

Stir in the chermoula into the cooked quinoa

300ml of cooked or canned chickpeas, drained,

pan fry the chickpeas on warmed olive oil with a pinch of garlic powder and 1/2 tsp paprika, stirring often and sauteeing for about 3 min.add 2 tbsp harissa paste (green or red) then add the chermoula quinoa and pan fry 3 minutes longer to warm and take the bite off the garlic etc. serve as a bowl with pita or inside a tortilla wrap. Or stuff into hollowed out bell peppers and bake in preheated oven at 350 degrees for about 20 minutes. This is my personal fave as baking/cooking the chermoula slightly takes off the edge and fuses the ingredients.

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