This mixture was delicious and perfect in tortillas of your choice (or on it’s own, if you want!).
- 1 1/2 tsp chili powder
- 4 Tbsp reduced sodium tamari (my chickpeas were unsalted – you may want to back off on this if yours are salted)
- 1 tsp cumin
- 1/2 tsp coriander
- 1 tsp paprika
- ground black pepper
- 1 red pepper, chopped
- 1 large onion, chopped
- 1 large head broccoli, chopped into small bite-size pieces
- 2 cans chickpeas
- 4 large garlic cloves, minced
- 2 Tbsp lime juice
Preheat oven to 425. Combine everything except lime juice and garlic on a baking sheet and toss well. Bake 20 minutes then add garlic and lime juice and toss well again. Bake another 15 – 20 minutes or until everything is done to your liking. It’s ok if the broccoli gets blackened.
Serve in tortillas, or as you wish. You may top with avocados, lettuce, cilantro, tomatoes, or whatever. But, I thought it was just perfect plain!
Modified from this Thug Kitchen recipe. Don’t read the original recipe if you are easily offended… 😉