Quinoa Bowl with Roasted Vegetables and Tahini with homemade cooked chickpeas

👨‍🍳 Method

For the homemade cooked chickpeas ✓ Homemade · or skip – back to store-bought

1. 1
   Soak the chickpeas overnight in plenty of cold water.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.

   ColanderStovePot

   💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3. 3
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Roasted Vegetables

1. 4
   Preheat the oven to 200°C (390°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   In a bowl, toss the vegetables with the olive oil and salt.

   Bowl
3. 6
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 7
   Roast the vegetables in a hot oven (200°C / 390°F) 25 minutes, until the cubes are tender.

   OvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

For the Tahini sauce

1. 8
   Mix the tahini, lemon juice and garlic.
2. 9
   Gradually add cold water while stirring, until the sauce is smooth.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.

To assemble

1. 10
   Rinse the quinoa well in a fine sieve.

   Colander
2. 11
   Put the quinoa and the water in a pot and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until the water is absorbed.

   StovePotLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 12
   Remove from the heat and leave the pot covered 10 minutes.
4. 13
   Fluff the grains with a fork and let cool completely.
5. 14
   Divide the quinoa among bowls and top with the hummus, red cabbage, avocado, tomatoes and roasted sweet potato.
6. 15
   Pour the tahini over the top and serve.