Roasted chickpea and broccoli burritos

Makes 6-8

Shamelessly taken from Thug Kitchen because it’s so nice! If you think the spice blend might be a bit hot, feel free to leave out the cayenne or reduce the chili powder.

You will need:

  • 2 400g tins of cooked chickpeas
  • 1 large white onion
  • 1 red pepper
  • A large head of broccoli
  • 3 cloves of garlic
  • A large baking tray
  • 6 – 8 tortilla wraps
  • 1 avocado
  • Some mixed leaves
  • Anything else you like to put in burritos

For the spice blend:

  • 2 teaspoons of chili powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 1 teaspoon of ground coriander
  • Half a teaspoon of cayenne pepper
  • 1-2 tablespoons of soy sauce
  • 3 tablespoons of olive oil

Stick your oven on at 220C, whilst that’s heating up peel the onion, deseed the pepper and chop them up along with the broccoli. Aim for chickpea sized pieces, fairly small, not too chunky.

Place all the chopped veg in a large bowl and add the drained, cooked chickpeas. Pour in the olive oil, soy sauce, give it all a good stir and throw in the spices, mix until it’s all covered.

Pour the mixture out onto your baking tray and bake for 20 minutes.

Either chop or mince your garlic then add it to the baking tray mix, give it all a good stir and return it to the oven for 10-15 minutes.

The broccoli probably looks burnt, but that’s the plan, it’s not really burnt, it’s just full of deliciously crispy flavour.

Now to make your burritos! Halve, peel, deseed and slice up that avocado, add some leaves or whatever else you want in your burrito, maybe some hot salsa!

Roll, serve and wait for the party to happen in your mouth.

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