Lamb, tomato and chickpea tagine with quinoa

1.In a large frying pan, heat half the oil over moderate . Add onion; cook and stir 5 minutes or until soft. Add garlic and lamb; cook and stir 2 minutes or until browned. Add Moroccan spice mix; cook and stir 30 seconds or until fragrant. Stir in tomato, pumpkin, chickpeas and 2/3 cup boiling water. Bring to the boil. Reduce heat to low; simmer, uncovered, 15-20 minutes or until lamb and pumpkin are cooked.

2.Meanwhile, in a medium saucepan, add quinoa to 2 cups boiling water. Bring to the boil. Season. Reduce heat to low; cook, covered, 15 minutes or until water is absorbed. Fluff with a fork to separate grains

3.Add spinach to lamb mixture. Cover; cook 5 minutes or until spinach wilts. Spoon quinoa into shallow serving bowls; top with tagine.