Vickys Spiced Quinoa / Cous Cous with Chickpeas and Broccoli Recipe

Name: Vickys Spiced Quinoa / Cous Cous with Chickpeas and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 4 lemon wedges to garnish

Servings: persons

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
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
4 lemon wedges to garnish

1
Preheat the oven to gas 7 / 210C / 425F 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.
6
Add in the garlic and spices and cook for a further minute
7
Add in the cooked quinoa / couscous and stir to coat with the spices.
8
You may need to add a dash of water so it doesn't stick to the pan
9
Put the quinoa / couscous on a plate and top with the roasted chickpea and broccoli mixture
10
Serve with a lemon wedge and a fresh coriander leaf garnish

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 175 grams dry quinoa or corn cous cous, 3 tbsp olive oil, 525 grams broccoli florets, 300 grams rinsed and patted dry canned chickpeas, and more.

Yes, Vickys Spiced Quinoa / Cous Cous with Chickpeas and Broccoli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys Spiced Quinoa / Cous Cous with Chickpeas and Broccoli

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