Recipe: Tasty Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF

Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF.

You can have Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF

1. You need 175 grams of dry quinoa or corn cous cous.
2. Prepare 3 tbsp of olive oil.
3. Prepare 525 grams of broccoli florets.
4. You need 300 grams of rinsed and patted dry canned chickpeas.
5. You need 1/2 tsp of salt.
6. It's of ground black pepper.
7. You need 75 grams of onion, chopped.
8. It's 2 clove of garlic, finely chopped.
9. It's 1 1/2 tsp of ground coriander.
10. You need 3/4 tsp of ground cumin.
11. You need 1/4 tsp of turmeric.
12. You need 1/4 tsp of paprika.
13. It's 1/8 tsp of ground cinnamon.
14. Prepare of fresh coriander/cilantro leaves to garnish.
15. Prepare 4 of lemon wedges to garnish.

Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF step by step

1. Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with foil.
2. Toss the broccoli and chickpeas with 2 tablespoons of the olive oil and season with the salt and pepper.
3. Spread out on the baking tray and roast for 20 - 25 minutes, until the broccoli is a bit browned.
4. While that's roasting cook the quinoa or corn cous cous according to packet directions but use vegetable stock instead of water.
5. Also heat the last tablespoon of oil in a pan over a medium heat and cook the onion until translucent. Add in the garlic and spices and cook for a further minute.
6. Add in the cooked quinoa / couscous and stir to coat with the spices. You may need to add a dash of water so it doesn't stick to the pan.
7. Put the quinoa / couscous on a plate and top with the roasted chickpea and broccoli mixture.
8. Serve with a lemon wedge and a fresh coriander leaf garnish.