Romesco Chickpea Bowl with Quinoa, Tenderstem Broccoli & Feta

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp tomato purée
180g Tenderstem broccoli
100g feta (use half) (Milk)
1 pepper
1 tsp smoked paprika
75g seasonal tomatoes
80g quinoa

(Quinoa 100%)
2 tbsp ground almonds (use half) (Nuts)
1 garlic clove
1 handful of fresh flat-leaf parsley
1 tbsp red wine vinegar

(red wine vinegar (100%))
230g chickpeas

(Chickpeas, water, salt)

Allergens

Contains: Nuts, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	483Kcal
	473kJ	2023kJ
Fat	3.8g	16g
of which saturates	1.3g	5.7g
Carbohydrates	9g	38g
of which sugars	2.7g	11g
Protein	5.7g	24g
Salt	0.39g	1.7g
Fibre	3.9g	17g

Ingredients

180g Tenderstem broccoli (use half)
1 garlic clove
1 tsp smoked paprika (use half)
80g quinoa (use half)

(Quinoa 100%)
2 tbsp tomato purée (use half)
1 tbsp red wine vinegar (use half)

(red wine vinegar (100%))
1 handful of fresh flat-leaf parsley (use half)
2 tbsp ground almonds (use half) (Nuts)
75g seasonal tomatoes (use half)
1 pepper (use half)
100g feta (use a quarter) (Milk)
230g chickpeas (use half)

(Chickpeas, water, salt)

Allergens

Contains: Nuts, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	501Kcal
	484kJ	2098kJ
Fat	4.1g	18g
of which saturates	1.4g	5.9g
Carbohydrates	9g	39g
of which sugars	2.7g	12g
Protein	5.8g	25g
Salt	0.38g	1.7g
Fibre	3.9g	17g

Back

High protein 1/3 daily fibre New 6 plants Low sat fat

Romesco Chickpea Bowl with Quinoa, Tenderstem Broccoli & Feta

Prep time: 15 mins

Total time: 25 mins

Cuisine: European

Food group: Dairy

A vibrant bowl, perfect for summer. Starring chunky chickpeas simmering in a creamy Romesco sauce. You'll dish 'em up alongside fluffy quinoa and nutty Tenderstem broccoli. Finish with a generous sprinkle of feta and fresh-cut parsley.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a medium frying pan, a measuring jug, a sieve & a slotted spoon or tongs

Get started

Dice the pepper into 1cm chunks. Roughly dice the tomatoes. Finely chop or crush the garlic. Trim the broccoli
Add the quinoa to the saucepan filled with salted water and boil for 13-14 mins, until cooked
In the final 4 mins, add the broccoli and boil for 3-4 mins, until cooked, then remove from the pan using a slotted spoon or tongs. Drain the quinoa

Build the dish

Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and tomatoes and cook for 4-5 mins, until softening
Add the garlic, smoked paprika, ground almonds and tomato puree and cook for another 2 mins
Stir in the chickpeas (with their liquid) and bring to a simmer for 3-4 mins, until reduced

Final touches

Roughly chop the parsley. Crumble the half pack of feta
Stir the vinegar, half the crumbled feta and half the parsley into the chickpeas, until creamy. Taste and season if needed. Add a splash of water if it becomes too thick

Plate up

Share the romesco chickpeas between bowls, with the quinoa and broccoli alongside. Garnish with the remaining parsley and crumble over the remaining feta to finish