With a new baby in the house, quick and easy has become even more important when it comes to meals. This comes together really quickly with the bagged Eat Smart vegetables. I used the broccoli and cauliflower mix, but you could use any of the mixes and get great results. I had some mushrooms that needed to be used up, so I added them as well – feel free to change to suit your needs!
This is great served over quinoa, or warmed and served over a salad. You could also use it for tacos or burritos – it’s so versatile!
Roasted Chickpeas with Vegetables
3 cups of cooked chickpeas (2-15 ounce cans, drained)
1/2 large yellow onion
1 bag Eat Smart Vegetables (or about 12 ounces chopped vegetables of any type)
4 cloves of garlic
1/2 package (4 ounces) baby bellas (optional)
3 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons fajita seasoning mix (I use the Wirld Market blend which does not have salt)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Black pepper or cayenne pepper to taste
Heat the oven to 425 degrees. Chop up the onion and vegetable mix so that all the pieces are a little larger than the size of a chickpea.
Mince the garlic and set aside.
Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the ingredients are covered.
Place on a large rimmed baking sheet (like what you would put cookies on but with an edge) and bake for 20 minutes.
While it’s cooking, sauté your mushrooms in a little olive oil.
Take it out of the oven, stir, add the garlic, and bake for another 15 minutes. The broccoli will look a little burnt at this point – that’s OK!
Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Add in the mushrooms. Enjoy!