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
• 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

quinoa, olive oil, broccoli florets, chickpeas, salt, onion, clove garlic, ground coriander, ground cumin, turmeric, paprika, ground cinnamon, lemon wedges

Taken from cookpad.com/us/recipes/362978-vickys-spiced-quinoa-cous-cous-with-chickpeas-and-broccoli (may not work)