Roasted Chickpea &Lemon Taboulleh

Ingredients

• 140g of quinoa, rinsed and drained
• 400 ml water
• 1 tsp vegetable bouillon powder
• 1 carton of chickpeas, rinsed and drained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 clove of garlic, crushed
• Finely grated zest of half a lemon and the juice from a full lemon
• 1 tbsp sesame seeds
• 2 tbsp fresh flat leaf parsley leaves, chopped

Method

1. Preheat the oven to 200C/Gas Mark 4.
2. Cook the quinoa by putting it in a pan with the water and bouillon powder and bringing all to a boil.  Cover and simmer for 10-12 minutes or until all the water is absorbed and the quinoa grains are soft and fluffy (see my note on quinoa below).
3. Meanwhile, toss the chickpeas in a tablespoon of the oil and the cumin, garlic, lemon zest and juice and the sesame seeds.
4. Tip the chickpea mixture into a roasting tin and cook for 30 minutes, shaking halfway through, be sure the sesame seeds don’t burn, they should just turn golden.
5. Mix the chickpeas into the cooked quinoa with the parsley, black pepper and the remaining tablespoon of oil. Keep it simple as a side dish, or add extra vegetables such as tomatoes, peppers, and spinach for something more substantial.