Chickpea and Quinoa, dinner and lunch sorted

A hearty bowl of grain and pulses with lots of vegetables is a year-round delicious, nourishing meal, and a simple way to include more beans in our diet. Another great thing about this recipe is that it tastes great hot OR cold: one of those life-saving dishes to make for a cosy dinner and take the leftovers to the office to eat as a salad the day after!

This recipe serves one, you can double, triple, octuple (is that even a word?) accordingly.


  • ¾ cups of soaked and cooked chickpeas (¼ cup or 50 grams dry)
  • ¼ cup (40 grams) of dry red quinoa
  • ¼ cup of peeled and diced butternut squash
  • 1 cup of black kale
  • cooking fat of choice (I used ½ tsp of ghee, works beautifully with olive oil as well)
  • ½ tsp of vegetable stock powder dissolved in ¾ cup of water
  • ½ tsp of turmeric
  • salt and pepper to taste
  • pinch of paprika, pinch of cinnamon (trust me!)
  • 1 tablespoon of sunflower seeds for topping

Lets get cooking:

1. Cook the chickpeas (around 30 minutes on medium), discard the water, give them a rinse and reserve.

2. Heat your cooking fat and slightly brown the butternut squash. Add your salt, pepper and spices. Add the dry quinoa and toss it a bit before adding the vegetable stock. Cook it on medium, with the lid half on half off, for around 5 minutes. 

3. While there is some liquid in the pot, add your chopped kale, give it a good stir, and let it cook for another 5 minutes. When most of the liquid is gone, and your quinoa is cooked, add the cooked chickpeas, give it a final stir, and let it sit there for a minute or two so it soaks up some of those amazing flavours. And you’re done!

Put it in a pretty bowl (you deserve it!) and sprinkle it with the seeds for the extra crunch, protein, and deliciousness. Happy eating!