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Ingredients For the chickpeas: 1 ¾ cups cooked chickpeas (equivalent to a 15 ounce can)2 T olive oil1 tsp smoked paprika1 tsp cumin1 pinch cayenne pepper½ tsp chili powder For the broccoli: Broccoli¼ cup vegetable brothSalt and pepper For serving: 1 cup raw long grain brown rice, or quinoa1 avocadoDiced purple cabbageBBQ sauce for serving Method Chickpeas: Preheat oven to 425 degrees F. In a mixing bowl, combine the chickpeas, olive oil, paprika, cumin, chili powder, and cayenne until evenly coated. Place on a baking sheet lined with parchment paper and cook for 20 minutes. Shake the pan halfway through to ensure the chickpeas are evenly roasted. Rice/quinoa: While the chickpeas cook, make the rice or quinoa on your stovetop as directed on the package. Broccoli: Place ¼ cup of broth in a sauté pan. Turn the heat to medium. Cut your broccoli into bite-size florets and sauté until desired…