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
