I’m a big fan of this recipe for several reasons: it’s simple and easy to make; can be made with store-cupboard ingredients and whatever veg you have knocking around, and its origin. Whilst looking for something my then-housemate and I would both eat and enjoy, I stumbled across Thug Kitchen – an expletive-ridden food blog which is mainly vegan, but doesn’t feel preachy.
The original recipe is for Roasted Chickpea & Broccoli Burrito, and the first time I had it that’s what we did. But this time round I decided to ‘pimp’ the recipe, and added more vegetables and doubled the spice mix. It was already enough to make 6-8 healthy portions of burritos, but in an effort to get more veg into my diet I added mushrooms, aubergine and yellow courgette too – the latter of which was because a kind neighbour was giving them away for free. The result is enough to eat as a decent lunch without the wraps…although I will warn you this is kinda spicy. If that’s not your thing, maybe tone down the chilli powder or add a pinch of sugar.
Roasted Chickpea and Vegetable Wraps
2 cans of cooked chickpeas, drained
1 large onion
1 red pepper
1 large broccoli
1 small yellow courgette
8 medium sized button mushrooms
4 cloves of garlic
Wraps and condiments to serve
- 6 tablespoons olive oil
- 2 tablespoons soy sauce
- 3 teaspoons chili powder
- 2 teaspoon ground cumin
- 2 teaspoon smoked paprika
- 1 teaspoon ground coriander
You’ll also need a roasting tin – the sort of one you use for roast chicken is ideal
- Heat the oven to about 200c
- Chop the onion, pepper, courgette, aubergine and broccoli so it’s fairly small – you don’t want it to be too much bigger than the chickpeas
- In a bowl add all the ingredients for the spice mix and combine.
- Add the spice mix to the vegetables and give it a good stir, it should give them all a reddish coating.
- Put everything in the roasting tin, if they’re not already, and roast in the oven for 20minutes.
- Whilst the vegetables are roasting, chop the garlic into small pieces and quarter the mushrooms…I’ve said about 8 but use however many you feel is best.
- Take the vegetables out of the oven, add the garlic and mushrooms, give it a good stir and put it back in the oven for another 15 minutes.
- Once everything is cooked, juice half a lime over the mixture for some extra zing. The vegetables should still have some bite to them, but the broccoli might look a little burnt.