Quinoa and chickpea chilli

Super-nutritious and tasty. Serves 2

100g quinoa
1 onion
1 red pepper
1 courgette
1 x 200g tin chickpeas
1 x 400g tin chopped tomatoes
150ml vegetable stock
1/2 - 1 tsp each of ground cumin, ground coriander and chilli powder (to taste)
splash of Henderson's Relish or vegan Worcestershire sauce (optional)
oil for frying

Chop the onion, pepper and courgette. Rinse the quinoa and dry fry in a saucepan for a minute or so to toast it, then remove from pan. Heat the oil and add the spices, onion, pepper and courgette and fry until the vegetables are softened. Add the tomatoes, stock, quinoa and Henderson's Relish and simmer for 30 minutes. Near the end of the cooking time, drain and rinse the chickpeas and add to the pan to heat through.