I found this amazing recipe online a month ago and I knew that I had to try it. The original recipe was Moroccan Spice Chickpeas and Spinach, but I added a little chicken and some quinoa for a fuller and complete meal. If you have a chance to me this one, let me know what you think in the comments.
Moroccan Spice Chickpeas and Spinach [Adapted from Cook Republic]
2 tablespoons olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1 small red chili, seeded and finely chopped
2 tablespoons Moroccan Spice (see below)
1/2 cup tomato paste
1 pound of chicken breast
2 cups spinach leaves, coarsely chopped
400g can chickpeas, rinsed and drained
salt and pepper to taste
1 cup of cooked quinoa (follow the directions on the package)
Moroccan Spice Mix
5 tablespoons ground cumin
5 tablespoons ground coriander
1 tablespoon ground cinnamon
1 tablespoon allspice
1 tablespoon ground paprika
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
This spice mix makes about 10 tablespoons. Combine all ingredients in a dry bowl. Mix well. Store in airtight container in a cool corner of your pantry.
Heat oil in a large frying pan over medium heat. Season chicken with salt and pepper and cut the chicken into cubes. Cook the chicken over medium heat and set aside. Cook onion, garlic and chili for about 5 minutes until soft. Add Moroccan spice and then mix well. Add the tomato paste, cook for a minute and then add the chickpeas. I added some water to the pan next because I wanted the mixture to be a little loose to cover the quinoa. Then add the quinoa, chicken and spinach. Cook, stirring occasionally until spinach has wilted (about 3 to 4 minutes). Remove the pan from heat and stir in the lemon juice. Season the dish with salt and pepper to taste.