Recipe: Roast Vegetables and Chickpeas with Quinoa (Vegan)


  • 1 ½ tsp paprika
  • 1 tsp turmeric
  • 1 ½ tsp cumin
  • Vegetables: ½ head of cauliflower or broccoli (cut into florets), 1 capsicum diced, 1 large zucchini diced, ¼ butternut pumpkin diced, 1 small brown onion finely diced
  • 1 tin chickpeas 400g
  • 1 ¾ cup vegetable stock (no added salt)
  • 1 cup quinoa
  • 1tbs pine nuts (alternatively you may use sunflower seed or pepitas)
  • Spray olive oil
  • 1tbs flat leaf parsley torn


  1. Preheat oven to 180 degrees Celsius
  2. Place all vegetables (except the onion) along with the chickpeas (rinsed) in a large mixing bowl
  3. Mix 1tsp of the paprika, 1 tsp of the cumin and the turmeric together and stir through the vegetables to coat
  4. Place vegetable spice mix onto a lined baking tray, spray with olive oil and bake in the oven for 30 minutes.
  5. Heat some more olive oil in a large frying pan and cook onion until brown, add garlic, ½ tsp cum and ½ tsp turmeric for 1 minute.
  6. Add vegetable stock, quinoa and mix well brining to the boil then simmer covered until the liquid is absorbed by the quinoa.
  7. Meanwhile toast pine nuts in oven for 5 minutes
  8. Mix oven baked vegetables into quinoa and stir through pine nuts and parsley

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