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Whizz up the sauce ingredients, then add 700g of the butterbeans and heat through.
Preheat oven to 200c. Rinse and pat dry the chickpeas. Add the spices, salt and pepper, then roast for 15-20 mins.
Sauté the onion for 5 mins, then add the garlic. Fry for 2 mins more, then add rinsed quinoa grains and cover in the onion and garlic mixture. Add the stock and the lentils, bring to the boil then simmer for 10-15 mins or until the water has evaporated - you may need a little more water if the quinoa grain is still hard.
Sear the broccoli in a hot frying pan with a little oil and salt for a few minutes until starting to take on a char around the edges.