Soak quinoa in warm water for 15-20 minutes.

Drain water from the quinoa.

Fluff the quinoa with a fork and reserve.

Blanch tomatoes and make a puree.

Blanch mixed vegetables with a pinch of salt.

Drain vegetables, retaining the water.

Heat sunflower oil in a heavy-bottomed pan.

Add crushed ginger and sauté for 20 seconds.

Add tomato puree, cooked chickpeas, blanched vegetables, and retained vegetable water.

Simmer the mixture.

Mash chickpeas slightly to add volume.

Add spice powders (paprika, coriander, cumin, black pepper, white pepper) and salt.

Adjust consistency and taste.

Finish with crushed black pepper and top with celery or coriander.

Transfer to a serving bowl.

Mix hung curd, chopped coriander leaves, chopped mint leaves, lemon juice, and salt to make coriander curd.

Cool coriander curd in the refrigerator before serving.

Serve Moroccan Chickpeas Curry with Quinoa and Coriander Curd on its own or with Moroccan Roast Chicken.