Ingredients :
- 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
Method :
- 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
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