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Vickys Spiced Quinoa / Cous Cous With Chickpeas And Broccoli Recipe

Vickys Spiced Quinoa / Cous Cous with Chickpeas and Broccoli Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Vickys Spiced Quinoa / Cous Cous with Chickpeas and Broccoli in your home. Then, follow these steps below to serve Vickys Spiced Quinoa / Cous Cous with Chickpeas and Broccoli for your family or friends.

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

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Spiced Quinoa / Cous Cous with Chickpeas and Broccoli in your home by yourself.

    Step 1
  • Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with foil
  • Step 2
  • Toss the broccoli and chickpeas with 2 tablespoons of the olive oil and season with the salt and pepper
  • Step 3
  • Spread out on the baking tray and roast for 20 - 25 minutes, until the broccoli is a bit browned
  • Step 4
  • While that's roasting cook the quinoa or corn cous cous according to packet directions but use vegetable stock instead of water
  • Step 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
  • Step 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
  • Step 7
  • Put the quinoa / couscous on a plate and top with the roasted chickpea and broccoli mixture
  • Step 8
  • Serve with a lemon wedge and a fresh coriander leaf garnish
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