quinoa with chickpeas, squash, aubergine and feta

    * 300g quinoa   
    * 600ml vegetable stock   
    * 150g dried chickpeas
    * 1 tsp bicarbonate of soda

vegetables:

    * butternut squash, peeled and cut into small cubes
         or 1/2 butternut squash + small aubergine, cut into small cubes
    * 3 tbsp olive oil
    * 6 garlic cloves
    * 1 tsp ground cumin
    * 1 tsp fresh thyme leaves or 1/2 tsp dried thyme

dressing:

    * 2 tbsp sherry or balsamic vinegar
    * 3 tbsp olive oil

 serve with:

    * 100g feta cheese
    * 4 tbsp pumpkin seeds, dry roasted for a couple of minutes

 

soak the chickpeas in plenty of water overnight. discard the water and cook them in fresh water with the bicarbonate of soda for 1 hour or until tender. rinse and set aside.

preheat the oven to 200 ˚C

mix the honey, cumin, soy sauce, 3 tbsp oil and the thyme leaves with the cubed vegetables and unpeeled garlic cloves and roast in the oven for 30 minutes, turning them occasionaly.

to make the dressing, remove 3 the garlic cloves and mash them with 3 tbsp olive oil and vinegar.

add the chickpeas to the squash and aubergine and keep everything warm in the oven.

soak the quinoa in cold water for 20 minutes. rinse and drain. cook in the stock partially covered with lid until all liquid is absorbed (20 -30 minutes).

mix the quinoa with the vegetables and chickpeas and the the dressing.

serve with crumbled feta and the pumpkin seeds.