Follow:
Recipes

Recipe: Roasted Chickpea and Vegetable Wraps

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
1 aubergine
8 medium sized button mushrooms
4 cloves of garlic
1 lime
Wraps and condiments to serve
Spice mix:

  • 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

Method

  1. Heat the oven to about 200c
  2. 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
  3. In a bowl add all the ingredients for the spice mix and combine.
  4. Add the spice mix to the vegetables and give it a good stir, it should give them all a reddish coating.
  5. Put everything in the roasting tin, if they’re not already, and roast in the oven for 20minutes.
  6. 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.
  7. 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.
  8. 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.

roastedchickpeasandveg

You may also like

No Comments

Leave a Reply