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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

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