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

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We hope you got benefit from reading it, now let’s go back to vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf recipe. To cook vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf you need 15 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:
  1. Take 175 grams dry quinoa or corn cous cous
  2. Use 3 tbsp olive oil
  3. You need 525 grams broccoli florets
  4. You need 300 grams rinsed and patted dry canned chickpeas
  5. Provide 1/2 tsp salt
  6. Take ground black pepper
  7. You need 75 grams onion, chopped
  8. You need 2 clove garlic, finely chopped
  9. Prepare 1 1/2 tsp ground coriander
  10. You need 3/4 tsp ground cumin
  11. Use 1/4 tsp turmeric
  12. Get 1/4 tsp paprika
  13. You need 1/8 tsp ground cinnamon
  14. Prepare fresh coriander/cilantro leaves to garnish
  15. Use 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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