Chickpea chilli verde

Name: Chickpea chilli verde
Cook time: 20 min
Yield: 4

with charred corn quinoa and smoky pepitas

Ready in around 20 mins

RECIPE FACT:

Roasted ground chickpeas were used as a coffee substitute in Europe during the 18th century and are still brewed in some parts of the world today.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the capsicums into ½ cm strips discarding the core. Roughly chop the coriander including the stalks. Place the chickpeas in a sieve, rinse under water and drain well.
2. TO COOK THE CHARRED CORN QUINOA:

Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Once hot add the corn and capsicum to the pan and cook for 4-5 mins stirring occasionally to create a char. Open the bag of steamed quinoa, squeezing gently on the bag to break up any large clumps. Add to the pan, season well with salt and pepper and cook for 2-3 mins. Remove from the pan into a salad bowl. Add the coriander and drizzle with olive oil, toss to combine and cover to keep warm.
3. TO COOK THE CHICKPEA CHILLI VERDE:

Wipe out the pan, place over a medium heat and drizzle with olive oil. Once hot add the capsicum and cook for 1-2 mins. Add the chickpeas and cook for a further 1-2 mins. Then pour in the chilli verde sauce and cook for 2-3 mins. Fold through baby spinach until wilted. Season with salt and pepper.
TO SERVE:

Spoon charred corn quinoa into bowls and top with chickpea chilli verde. Dollop with avocado cream and sprinkle with smoky pepitas.