Chickpea, Quinoa and Almond Stew

Lunch: 569kcal
24g protein, 20g fat, 69g carbs

5g organic butter, ghee or coconut oil
40g red onion, finely chopped
75g green bell pepper, diced
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp ground cumin
20g flaked almonds
575ml stock made with an organic
vegetable stock cube
60g quinoa (dry weight)
150g tinned tomatoes
130g tinned chickpeas


1) Melt the butter, ghee or oil in a large saucepan over a gentle heat. Sauté the onion for 3 minutes, stirring frequently. Add the pepper, garlic, spices and almonds and fry gently for 2 minutes, stirring constantly.

2) Add the stock and bring to a boil, then reduce to a simmer.

3) Add the quinoa and tomatoes, season with salt and pepper and stir well. Cover and simmer for 20 minutes.

4) Stir in the chickpeas, and cook for 5 minutes. Serve