Moroccan Chickpea and Veggies with Baked Broccoli

Serves 2
572 calories per serve

Gluten-Free: Dairy Free: Vegan

1 x small head broccoli
1 x tablespoon extra virgin olive oil
1 x small onion diced
2 x tablespoon chopped fresh coriander
3 x teaspoon Moroccan spice mix
1/2 x teaspoon ground cinnamon
2 x medium tomatoes diced
1 x 400g chickpea tin (preferable organic/BPA free)
1/4 cup sultanas or raisins
1 x tablespoon raw almonds roughly chopped
Lemon Wedge to serve

How to:

Heat oven to 200C and line a large baking tray with greaseproof paper. Slice broccoli head in quarters along the round which will create 2 substantial broccoli ‘steaks’ and some florets. Place all the broccoli on tray, drizzle and toss with about 2 teaspoons extra virgin olive oil, then cook in oven for 20 minutes. Whilst broccoli is cooking prepare the Moroccan style veggies. Heat remaining 1 teaspoon extra virgin olive oil in a saucepan on medium heat, add brown onion and carrots, place lid on and cook for about 7-8 minutes. Add half the chopped coriander, Moroccan spice, cinnamon, tomatoes, chickpeas and sultanas, stir, cover and cook a further 12 minutes, stirring every now and then. Bring broccoli out of the oven, divide between two serving plates, top with cooked Moroccan veggies, garnish with remaining coriander, add almonds, finish with lemon wedge and enjoy.