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Half an Hour to Producing 5-Star Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF

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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. To make vickys spiced quinoa roasted chickpeas & broccoli gf df ef sf nf you need 15 ingredients and 8 steps. Here is how you cook that.

To prepare an unforgettable Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF, below are the materials required:

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

After readying the materials, next you are ready to prepare your 5-star Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF by following the guidances 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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