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Moroccan Vegetable and Chickpea Casserole

There's increasingly more evidence to support the benefits of a plant based diet.

In our home, we try to incorporate a plant based diet, as much as we can, during the week and have animal protein on the weekends.

This recipe is very easy to make and is full of nutrients from the high vegetable content and protein from the chickpeas. The amazing aromas of ginger and cinnamon will certainly please the entire family!

Serves 6 people

1 tbsp butter or oil 2 large onions, sliced into wedges 4 carrots, cut into bite-size pieces 1/2 turnip (1 1/2) cups, cut into bite-size pieces 1 tsp cinnamon 1 tsp ginger 1 tsp turmeric 1 tsp salt 1/2 tsp pepper 8 pitted prunes, chopped 2 tbsp arrowroot powder or flour 1 small head of cabbage, sliced 1 540 ml can chickpeas, drained 2 cups vegetable stock 1 can diced tomatoes

1 cup cooked quinoa

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