Thug Burritos

This roasted chickpea and broccoli burrito is complements of the Thug Kitchen blog. The original recipe, complete with colorful language, is available here.

Ingredients:

3 cups of cooked chickpeas  (2-15 ounce cans, drained)

1 large yellow onion

1 red bell pepper

1 large crown of broccoli

4 cloves of garlic, minced

1 lime

Spice Blend:

3 tablespoons olive oil

1-2 tablespoons soy sauce

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store

black pepper or cayenne pepper to taste

Heat the oven to 425 degrees. Chop up the onion, bell pepper, and broccoli so that all the pieces about the size of a chickpea. Chop up the garlic real small but save for later. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then add all the spices in. Mix until all the vegetables are covered.

Bake large rimmed baking sheet for 20 minutes. Take it out of the oven, add the garlic, and bake for another 15 minutes. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Make your burrito with your favorite additional toppings such as avocado, cilantro, and salsa.

Makes 6-8 burritos