FromThugKitchen.com
2 cups cooked chickpeas (2 - 15 oz cans, drained)
1 large Yellow Onion
1 Red Bell Pepper (so use several of the Lunchbox Peppers)
1 large crown of Broccoli
4 cloves Garlic, minced
1 Lime
Spice Blend:
3 TB Olive
1 -2 TB Soy Sauce, Tamari or Bragg’s Liquid Aminos
2 tsp Chili Powder
1 tsp ground Cumin
1 tsp Smoked Paprika
1/2 tsp ground Coriander
Black Pepper or Cayenne Pepper to taste
Heat the oven to 425 F. Chop up the onion, peppers and broccoli so that all the pieces are about the size of chickpeas. Place all the veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce and stir, then add the spices. Mix well. Put it all on a large rimmed baking sheet and bake for 20 minutes. Remove from the oven and add the garlic and bake for another 15 minutes. The broccoli will look a bit burned but that is good. Squeeze the lime juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste and adjust seasoning, if needed. Make a burrito and add chopped cilantro, salsa, whatever you like!