Broccoli is a popular vegetable choice in our family and cans of chickpeas are always in stock in our cupboards. Experimenting with new recipes can be fun, especially when the ingredients are simple, healthy options and readily available.
This recipe is so versatile and can be enjoyed in many ways. Serve it inside soft corn tacos (gluten free), with poached eggs, left over meats or just on its own. Hot or cold, main course or side dish, it’s your choice.
Here is it. Try it as is, or adapt it to suit your taste!
3 cups of drained and rinsed chickpeas
1 large crown of broccoli cut into small
1 small onion diced
1 red pepper, seeded and diced
1-2 cloves of garlic minced
3 tbsp canola oil
2 tbsp soy sauce
1 tsp salt
1/2 tsp chili pepper
1/2 tsp ground cumin
1/2 tsp paprika
In a large bowl combine, chickpeas, broccoli, onion, pepper and garlic. In a small bowl whisk soy sauce, oil and spices and add to the chickpea, broccoli mixture. Mix well making sure everything is coated well.
Spread mixture evenly on a parchment lined baking sheet. Bake at 400 F for 20 minutes. Mix and continue baking for another 5 minutes or until broccoli is tender crisp. Drizzle with a bit of olive oil before serving.
Tips
Stir the mixture periodically while in the oven. After about 20 minutes, remove and tent the tray with foil or parchment paper for about 5 minutes. This step infuses the flavours into the mixture and makes the broccoli tender.
Cook at 425F for a crunchy and crispy version.
Add more or less or vary the ingredients and adjust seasonings to your taste.
A drizzle of yogurt adds a nice tang.
