Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF.
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Ingredients requirements of Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:
- Prepare 175 grams for dry quinoa or corn cous cous.
- Need 3 tbsp olive oil.
- Need 525 grams of broccoli florets.
- Provide 300 grams rinsed and patted dry canned chickpeas.
- Need 1/2 tsp of salt.
- Give - ground black pepper.
- You need 75 grams onion, chopped.
- Give 2 clove garlic, finely chopped.
- You need 1 1/2 tsp ground coriander.
- Prepare 3/4 tsp - ground cumin.
- You need 1/4 tsp - turmeric.
- You need 1/4 tsp paprika.
- Need 1/8 tsp of ground cinnamon.
- Require of fresh coriander/cilantro leaves to garnish.
- You need 4 of lemon wedges to garnish.
Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF start cooking:
- Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with foil.
- Toss the broccoli and chickpeas with 2 tablespoons of the olive oil and season with the salt and pepper.
- Spread out on the baking tray and roast for 20 - 25 minutes, until the broccoli is a bit browned.
- While that's roasting cook the quinoa or corn cous cous according to packet directions but use vegetable stock instead of water.
- 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.
- 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.
- Put the quinoa / couscous on a plate and top with the roasted chickpea and broccoli mixture.
- Serve with a lemon wedge and a fresh coriander leaf garnish.
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