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Good Idea to Serving Appetizing Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF

Hoping to eat Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF a luxurious restaurant's, but for some causes are not able to go to restaurants. This site is going to help you with useful procedures on cooking a Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF like a famous chef made.

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

We hope you got insight from reading it, now let's go back to vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf recipe. You can have vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf using 15 ingredients and 8 steps. Here is how you achieve that.

To cook an extraordinary Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF, below are the components required:

  1. Take 175 grams of dry quinoa or corn cous cous.
  2. Use 3 tbsp of olive oil.
  3. Take 525 grams of broccoli florets.
  4. Take 300 grams of rinsed and patted dry canned chickpeas.
  5. Take 1/2 tsp of salt.
  6. Use of ground black pepper.
  7. Provide 75 grams of onion, chopped.
  8. You need 2 clove of garlic, finely chopped.
  9. Prepare 1 1/2 tsp of ground coriander.
  10. Take 3/4 tsp of ground cumin.
  11. Provide 1/4 tsp of turmeric.
  12. Prepare 1/4 tsp of paprika.
  13. Prepare 1/8 tsp of ground cinnamon.
  14. Use of fresh coriander/cilantro leaves to garnish.
  15. Provide 4 of lemon wedges to garnish.

After preparing the ingridients, now you are ready to prepare your tasty Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF by following the instructions on this section:

  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.

These easy chickpea taco bowls are loaded with zesty cilantro lime quinoa, taco roasted chickpeas, salsa, black beans, and avocado. Pile them high with your favorite taco toppings and dive into this delicious vegetarian taco bowl! Taco night will never get boring in this house. I love the combination of roasted chickpeas, cucumbers, carrots, and peppers with a spicy peanut sauce because it reminds me of my favorite Thai wraps (except WAY easier to make). Place the chickpeas and the vegetables on a rimmed baking sheet.

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

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