Stuffed courgette

Chickpeas should be as much an essential as baked beans - they're filling, high in protein and really not as bad as they're made out to be. They're quickly becoming a staple in my cupboards anyway, at around 80p a can you can't go wrong! So, naturally they're in my first recipe - Courgette stuffed with quinoa, chickpeas, tomatoes and spinach. Surprisingly hearty, super healthy and packed full of protein!

Ingredients (to serve two)

2 courgettes

150g chickpeas

100g spinach

60g quinoa or bulgar wheat

1/2 can chopped tomatoes

1/2 tsp paprika 

1 clove of garlic

Salt and Pepper

Vegetable stock cube

Olive oil

30g feta cheese (optional)

Greek yogurt (optional)

Method

1. Preheat your oven to 180 degrees, slice the courgette in half lengthways and scoop out the fleshy part and leave aside for later. Put the two halves on a baking tray, sprinkle with oil and pop in the oven.
2. Cook quinoa as directed, I find adding about half a stock cube to the water adds some good flavour. 
3. Add the chickpeas to a separate pan and cook for 5 minutes before adding the flesh from the courgette and chopped tomatoes. Allow to cook for a futher couple of minutes before finally adding the garlic and spinach. 
4. Season with paprika, salt and pepper to taste.
5. By the time this is done, the courgette skins should have softened to the point at which a fork pierces the skin easily.
6. Add a layer of the chickpea mixture to the courgette, and top with the quinoa and feta. 
7. Bake in the oven for 5-10 minutes until the feta has melted and the quinoa looks slightly crunchy.
8. Serve with the optional greek yogurt and enjoy!