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Roast Red Pepper Quinoa with Chickpeas and Potatoes


Roasted Red Pepper Sauce

  • 450 g Roasted Red Peppers jar
  • 3 cloves Garlic
  • Salt and Pepper to taste
  • Juice of one Lemon
  • ½ cup olive oil
  • ½ cup almonds
  • 1 tbsp tomato purée


  • 1 400 g tin Chickpeas drained
  • 500 g new potatoes halved
  • 3 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp ground ginger
  • 400 g can of coconut milk
  • Salt and pepper
  • 180 g quinoa


Roasted red pepper sauce

  1. Pulse all the ingredients for the sauce in a food processor until smooth.


  1. Place the potatoes in a pan of boiling water and then let them cook for about 10 - 15 minutes and drain.
  2. Place the potatoes in a large pot and add the garlic, turmeric, coriander, cumin, chilli, smoked paprika, ginger, coconut milk, tomato purée and roasted red pepper sauce.
  3. Bring to the boil, season with salt and pepper, then add the quinoa with 300ml boiling water.
  4. Reduce the heat to a simmer, place the lid on and allow to cook.
  5. Over the next 30 minutes, stir often to make sure nothing sticks to the bottom.
  6. Halfway through cooking, add the chickpeas.
  7. The Quinoa will be soft and fluffy.