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Ingredients
  • 1 tbsp olive oil
  • 2 celery stalks, diced
  • 1 red onion, finely chopped
  • 1 carrot, diced
  • 3 small garlic cloves, finely chopped
  • 2 tsp fennel seeds
  • 1 tsp dried chilli flakes
  • 1 litre (4 cups) chicken or vegetable stock
  • 400 gm canned cherry tomatoes
  • 6 thyme sprigs
  • 2 rosemary sprigs
  • 60 gm quinoa, rinsed
  • ½ bunch rainbow chard, stalks finely chopped and leaves coarsely chopped
  • 400 gm canned chickpeas, drained and rinsed
  • 1 small head broccoli, cut into florets
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