Looking for a tasty, new dish to make for lunch? Look no further because its here! Our roasted chickpea bowl will not only fill you up, but you won't feel gross after eating it like most fast food fixes make you feel. Try this healthier (and yummier) option for lunch this week!
Spice mixture of cumin, chili powder, turmeric, salt, pepper, and paprika (About 2-3 shakes of each)
4 small red potatoes, diced
*if you want to substitute 1 c of cooked faro/brown rice for potatoes that works too! Just cook according to package instructions.
1 can rinsed and drained chickpeas
handful of fresh spinach leaves
1/2 c steamed broccoli, chopped in small florets
1 white onion, diced
3 small cloves of garlic, chopped
First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange chickpeas on one half and diced potatoes on the other. (if they don't fit, use 2 baking sheets) Make sure that the chickpeas and potatoes are rinsed and patted dry first!
Next, sprinkle the spices over the chickpeas and potatoes, coating evenly. Bake for about 35 minutes stirring once or twice, making sure especially that the potatoes cook evenly + don't stick to the parchment paper.
Next, heat a cast iron skillet and add the garlic and onion, stirring occasionally. When onion is translucent, add the spinach and chopped broccoli. Drizzle with a bit of olive oil. Cook for about 5-7 minutes, stirring occasionally.
When the potatoes and chickpeas are finished cooking, add them to the skillet. *tip: potatoes may take a few minutes longer than the chickpeas. They're done when a fork goes easily into the potato.
Lower heat for the skillet and let cook for about 3-4 more minutes. Careful! The handles of cast iron skillets get very hot. Serve sprinkled with your favorite cheese or seeds (we loved pumpkin seeds and goat cheese on top of ours!) Enjoy!