2 tbsp extra virgin olive oil
1 brown onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 cup zucchini, diced
1 cup sweet potato, diced
6 cloves garlic, grated
½ tsp dried thyme
1 can diced tomatoes, drained
1 cup quinoa
1L vegetable stock
2 cups water
Salt and pepper, to taste
2 bay leaves
1 pinch chilli flakes
1 can chickpeas, rinsed and drained
1 cup fresh kale, stems removed
1 tsp lemon juice
In a pot heat extra virgin olive oil and saute onion, carrot, celery, zucchini, sweet potato and salt for about 6-8 minutes.
Add the garlic and thyme and cook for a further 1 minute.
Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
Pour in the quinoa, broth and the water.
Add salt, pepper, bay leaves and a pinch of chilli flakes.
Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the beans and the chopped greens for a further 5 minutes.
Remove the bay leaves and stir in lemon juice.