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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few ingredients. You can have vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:

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

Steps to make Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:

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

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