Lamb, Tomato And Chickpea Tagine With Quinoa

• 2 tsp vegetable or olive oil
• 2 large onions, finely chopped
• 2 cloves garlic, crushed
• 1 lb cubed lamb
• 1 tbsp Moroccan spice mix
• 1 can (14 oz) diced tomatoes
• 14 oz pumpkin, peeled and cut into 3/4 inch pieces
• 1 can (15 oz) chickpeas, rinsed
• 3/4 cup quinoa, rinsed
• 1 bunch spinach, trimmed

1. Heat oil in a Dutch oven on medium heat. Add onion; cook and stir 5 mins or until soft. Add garlic and lamb; cook and stir 2 mins or until browned. Add Moroccan spice mix; cook and stir 30 seconds or until fragrant. Stir in tomatoes, pumpkin, chickpeas and 2/3 cup boiling water. Bring to a boil. Reduce heat to low; simmer, uncovered, 15-20 mins or until lamb and pumpkin are tender.
2. Meanwhile, bring 2 cups water to boil in a medium saucepan. Add quinoa and season. Reduce heat to low; cover and simmer 15 mins or until water is absorbed. Fluff with a fork to separate grains.
3. Add spinach to lamb mixture. Cover; cook 5 mins or until spinach wilts. Spoon quinoa into shallow serving bowls; top with tagine.

vegetable, onions, garlic, lamb, spice mix, tomatoes, pumpkin, chickpeas, quinoa, spinach

Taken from recipes-plus.com/api/v2.0/recipes/21181 (may not work)