Chickpea, Quinoa and Turmeric Curry

"The first recipe I created for this book, this is still one of my favorites!" writes Ella Woodward in "Deliciously Ella Everyday: Quick and Easy Recipes for Gluten-Free Snacks, Packed Lunches and Simple Meals."

"I've made it for almost everyone I know and get constant requests from friends for it when they come over, it's so popular."

Recipe tested by Kristine M. Kierzek

Makes 6 servings

• 1 pound new potatoes, halved
• 3 garlic cloves, crushed
• 1 tablespoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chile flakes or powder
• 1 teaspoon ground ginger
• 1 can (14 ounces) coconut milk
• 1 tablespoon tomato paste
• 1 can (14.5 ounces) diced tomatoes
• Salt and pepper
• 1 cup quinoa
• 1 2/3 cups just- boiled water
• 1 can (14 ounces) chickpeas, drained and rinsed
• 5 ounces spinach

Place potatoes in a pan of cold water and bring to a boil, then let them cook about 25 minutes, until you can easily stick a knife through them. Drain well.

Place potatoes in a large pan and add garlic, turmeric, coriander, chile, ginger, coconut milk, tomato paste and diced tomatoes. Bring to a boil, season with salt and pepper, then add quinoa and water.

Reduce heat to a simmer, cover and allow to cook. Over the next 30 minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom.

Halfway through cooking, add the chickpeas.

(This is quite a long cooking time, but this is how long quinoa takes to cook with all these ingredients, rather than just in water.)

When there are just 5 minutes left, add the spinach and stir it in until it wilts. Once the quinoa has cooked and is fluffy, not crunchy, it’s ready.

Notes: Be so careful with turmeric, it stains everything. Wear an apron while making this, try not to leave turmeric-coated spoons on white surfaces and don’t spill it over anything!

If you like a bit of heat, add a sliced red chili to the cooking curry at the same time as the other spices.