Moroccan Bowl with Rice
Green
A warming Moroccan-spiced bowl featuring chickpeas, potato, carrot, peas and sweet apricots in a rich tomato sauce, served with brown rice and quinoa and finished with a dollop of natural yoghurt.
Ingredients
- Ingredient
- Amount
- Canola oil
- 20 mls
- Chickpeas
- ½ x 400g tin
- Garlic cloves
- 2 (crushed)
- Onion
- 1 (diced)
- Frozen peas
- ⅔ cup (defrosted)
- Large carrot
- 1 (diced)
- Potato medium
- 1 (peeled & diced)
- Sauce
- _
- Moroccan spice powder
- 1 tbsp
- Reduced salt chicken-style stock powder
- 3 tsp
- Crushed tomatoes
- 1 x 400g tin
- Water
- 400mls
- Dried apricots
- ⅓ cup (diced)
- salt and pepper, to taste
- To serve
- _
- Brown rice, uncooked
- 150g
- Quinoa, uncooked
- 125g
- Water
- 680mls
- Natural yoghurt
- to serve
This is a School Lunch Project Menu item, best served “with Yoghurt”.
Method
- Place the large saucepan or stock pot over medium heat and add oil. Add the diced onion and cook until soft and caramelised.
- Add the garlic, carrot and Moroccan spice and fry for 3 mins.
- Add chicken style stock powder, crushed tomatoes, potatoes and apricots. Gradually add water to desired consistency (you may not need it all). Reduce heat and cook at a gentle simmer for approx. 1/2 hour, or until sauce is slightly reduced.
- Add the drained chickpeas and peas, stir well. Reduce heat, keeping the sauce warm.
- Measure the required amount of brown rice and quinoa into a fine sieve. Rinse well under a slow running tap.
- Place the rinsed quinoa and rice and exact amount of the water (from the ingredients list) together and cook in a rice cooker.
- Once the cooker switches to ‘Keep Warm’, leave the lid closed and let the grains steam for 10 minutes. This finishes the cooking and prevents a gummy texture. Open the lid and fluff the grains with a fork or rice paddle. Serve sauce over rice and quinoa with a dollop of yoghurt.
Serves: 6
Stay Connected
Receive our latest news, recipes and resources.
Follow Us
Follow us for updates, recipes and school stories.