Protein-rich quinoa is a truly versatile ingredient. Here it takes the leading role in spicy chili, with supporting parts being played by pepper tomatoes and sweet corn and as well as chickpeas and kidney beans. Chili is an obvious choice for Ramadhan, it's filling yet light and healthy. is it the perfect dish to prepare even a day in advance. 

12 cup Quinoa 

250 ml Vegetable stock 

1 red chili 

1 small onion

1 garlic clove

1 1/2 tbsp tomato puree

400 g can of chopped tomatoes 

140 g can of sweet corn

1/2 can of kidney beans 

12 can of chickpeas

1 tbsp lime juice

pinch of salt

pinch of freshly ground black pepper

1 tsp chili powder 

pinch of dried oregano 

pinch of ground cumin 

1 tsp maple syrup 

Run the Quinoa under a tap in a sieve until the water flows clear, then cook it in the simmering stock for about 15 minutes. or according to the packet instructions. drain in a sieve, rinse with cold water, and set aside. slice the pepper and chili in half lengthways and remove seeds. chop the pepper into bite-sized cubes and finely chop the chili, peel the onion and garlic and chop finely. Heat the oil in a large pan and saute the pepper, chili onion and fold into the sauce with quinoa. let everything continue to the simmer for 5 minutes. adjust the flavor by adding lime juice, salt, pepper, chili powder, oregano, cumin, and maple syrup to taste.