2 small onions
1 carrot
1 handfull peas
2 cloves of garlic
1 handfull champignons
1 small can tomatoes
1 big can chickpeas
1 teaspoon Harissa paste
1 stick cinnamon
3 Tablespoons Joghurt
Paprika powder
1 spring onions for decoration
fresh lemon
1 tablespoon olive oil
one cup cooked Quinoa
Stew:
Cut the carrot, onions, garlic and mushrooms in 2 cm big pieces. Heat Olive oil in a pot and stir the vegetables with the spices and fry for about 5 minutes. Ad the canned tomatoes and chickpeas and simmer for another 10 minutes.
Ad a handful of green peas and the joghurt and stir. Let it heat for another 2 minutes.
Ad the cooked Quinoa.
Ad salt and pepper as you like.
Serve in a bowl with some Joghurt and cut spring onions. Sprinkle some fresh lemon juice on top.