Instructions
Follow the steps and taste along the way.
Prepare the vegetables and chickpeas
Preheat the oven to 220 °C. Cut the broccoli into small florets and the onion into wedges. Dry the chickpeas thoroughly with a clean towel. Toss everything on a baking sheet with the olive oil, cumin, smoked paprika, and 1.5 g of the salt.
Roast until golden
Spread the vegetables and chickpeas in a single layer and roast for 22 to 25 minutes at 220 °C. Stir halfway through. The broccoli should brown at the edges, and the chickpeas should dry out on the surface and become lightly crisp.
Cook the quinoa
Rinse the quinoa in a fine-mesh sieve. Put it in a saucepan with 220 ml of water and 1 g of the salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, until the water is absorbed. Remove from the heat, leave covered for 5 minutes, then fluff with a fork.
Whisk the lemon tahini
Mix the tahini with the lemon juice, 25 ml of water, finely grated garlic, and the remaining 0.5 g of salt. Stir until smooth. If it thickens, briefly stir it again; it should slowly run off a spoon.
Assemble the bowls
Divide the quinoa between two bowls and top with the hot roasted broccoli, chickpeas, and onion. Drizzle with the dressing and sprinkle with chopped parsley. Serve immediately while the vegetables are warm and the chickpeas are still crisp.
