This veggie-packed dish ticks all of the boxes for a great midweek dinner — similar to a delicate curry, it’s light, fresh and zesty but also creamy and satisfying.
Tip: If you don’t have (or like) chickpeas, feel free to use haricot beans or cannellini beans. Flat-leaf parsley also works instead of coriander, if you’re not a fan.
Time: 40 minutes
1 medium white onion, finely sliced
1 clove garlic, minced
1 teaspoon ground turmeric
400g brown chestnut mushrooms
2 x 400g tins chickpeas, drained & rinsed
1 x 400g tin coconut milk
30g fresh coriander
1 lemon, zested & juiced
drizzle of olive oil
pinch of sea salt & black pepper
MethodPlace the quinoa in a saucepan and pour over 600ml / 1 pint water. Add a pinch of salt (about ¼ teaspoon), cover and bring to a gentle simmer. Leave to bubble gently for 20 minutes, or until most of the water has been absorbed, then turn off the heat and allow the quinoa to steam gently in the residual heat.
Meanwhile, heat a drizzle of olive oil in a heavy-bottomed frying pan over medium–high heat. Add the onions and cook for 10–12 minutes until softened, translucent and beginning to caramelise. Add the garlic and turmeric, then stir until all of the onions have absorbed the turmeric and are bright yellow.
Add the mushrooms and cook for 5–6 minutes until softened and reduced. Then add the chickpeas and coconut milk, bring to a gentle simmer and leave to bubble gently for a further 5–6 minutes until thickened and reduced.
Scatter with fresh coriander. Then top the contents of the pan with lemon zest and juice. Sprinkle with red chilli flakes, if desired.
Serve in bowls with portions of quinoa.