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

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

Source : Preheat The Oven To Gas 7 / 210c / 425 F And Line A Baking Tray With Foiltoss The Broccoli And Chickpeas With 2 Tablespoons Of The Olive Oil And Season...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 19, 2026

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

    Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF recipe step 2 photo

  3. Spread out on the baking tray and roast for 20 - 25 minutes, until the broccoli is a bit browned

    Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF recipe step 3 photo

  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

    Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF recipe step 5 photo

  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

    Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF recipe step 6 photo

  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

Ingredients

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

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