vickys spiced quinoa cous cous with chickpeas and broccoli

Ingredients vickys spiced quinoa cous cous with chickpeas and broccoli

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

how to make vickys spiced quinoa cous cous with chickpeas and broccoli

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