Moroccan chickpea tagine

Place a medium sized pot over medium heat and add olive oil. Cook onions
for 1-2 minutes, or until just softened.

Add the spices to the pot and cook for another 1-2 minutes until fragrant.

Add the tomato paste, chickpeas, reduced salt stock, zucchini, capsicum and
sweet potato to the pot and bring to the boil.

Reduce heat, cover and cook gently for 25-30 minutes or until sweet potato
is cooked through. Stir in parsley at the end.

Meanwhile, cook quinoa according to packet instructions.

Serve Chickpea Tagine with cooked quinoa and garnish with fresh coriander.