Chili Roasted GoodnessPosted: December 9, 2012
I would like to introduce you to a quick and easy meal. I literally came up with this meal on the spot with the three ingredients I happened to have in my fridge-feel free to adapt this recipe to accommodate any lonely veggies you have hanging around.
Chili Roasted Broccoli-Kale-Chickpea Dish (serves 2-3)
2 broccoli heads chopped (about the equivalent of 2 cups of chopped veggie of any kind)
5 big handfuls of baby kale (you can also use chopped “adult” kale-probably 3 or 4 stalks will do here)
2 cups cooked chickpeas (you can use a can but I prefer to cook them myself see this post to find out how)
2 tbsp olive oil
1 tbsp chili powder
1 tsp ground ginger
2 tsp cumin
salt and pepper to taste
1.Preheat oven to 350F. Chop and prepare broccoli and kale. Toss all ingredients in a bowl making sure to coat everything with the olive oil and spices. Don’t be afraid to get your hands in there and rub the spices all over.
2. Pour everything onto a baking sheet and bake in the oven for about 30 minutes or until broccoli is tender and kale is wilted. If you prefer a crispier dish, lengthen your cooking time and temperature a bit.
*You can adapt the spices to create any flavour you want! Other suggestions are rosemary and sea salt or try a simple-straight-up curry powder, or italian spices like oregano and basil. So next time you have no idea what to make for dinner and have some random veggies and legumes in your fridge try this method and let me know what sorts of creations you end up with!