MATERIALS
Makes ~8 tacos
1 lg onion, diced
1 red bell pepper, diced
2-3 heads of broccoli
2 cans chickpeas
3 tbsp olive oil, optional
2 tbsp soy sauce, tamari, or Bragg's
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp ground coriander (optional)
Cayenne pepper, to taste
4 cloves garlic, minced
Serve with whole wheat tortillas, spinach, cilantro, guacamole, or salsa. Add a squeeze of lime juice for a little extra zest.
PROCEDURE
1. Preheat oven to 425 degrees and line baking sheet with baking mat or parchment paper.
2. Chop veggies into bite size pieces and place in a large bowl.
3. Add remaining ingredients to bowl except for garlic and give it a good stir.
4. Spread on baking sheet and bake for 20 minutes.
5. Take out, add garlic, give it another good stir, and then bake for an additional 15 minutes.
6. Taste and adjust seasonings. Add lime juice on top, if desired. Assemble tacos and dig in.
Variation
Sub cauliflower for the broccoli to mix it up.
THE RUNDOWN
The flavors are a spin off of your typical taco, but don't let the name scare you - chickpeas are just beans. This is a great one bowl and one pan recipe for a weeknight.
Adapted from: Thug Kitchen Cookbook