Vitamin B6 contributes to the proper functioning of the nervous system, the brain and the muscles and it’s also a main supporter of the immune system. It has both plant and animal sources so it can be found in garlic, pulses, offal and meats, among others.

Heat the coconut oil in a pan and sauté the onions then add the garlic. Add the apricots, the ground coriander and the five-spice. Stir for a couple of minutes, then add the chick peas. If you use canned chickpeas, drain them before use and rinse them. If you use dry chick peas, soak them in water for at least 6 hours and drain the water before use. After adding the chick peas, add the tomato paste, salt and pepper, and dilute it with half the water or stock. Cook for 5-10 minutes uncovered. Meanwhile brown the ground meat in a pan with a little salt. When it’s dark brown, add the meat to the chick peas, pour the rest of the water/stock and cook it under a lid for 15 minutes. Cook the quinoa in salty water (1 cup quinoa, 2 cups water ratio). Serve with fresh herbs sprinkled on it or with mixed salad.