This past Friday I was having one of those tiring weeks where, when I finally made it Friday, I just wanted to plant myself on the couch and not move an inch unless a fire broke out. So when dinner time rolled around, I decided to chop up some veg, season some chickpeas and throw them in the oven. I was back to the couch in no time!
For the chickpeas I used canned because, of course, this was the lazy woman’s edition of roasted chickpeas but I usually soak the dried ones overnight and cook them myself. I rarely have digestive issues but dried beans make a world of difference. After 13 years of vegetarianism, I’m used to the cheap and easy protein that beans provide and have become immune to the gassiness that it causes in other people. If you’re really concerned about that, try out the old trick with the strip of seaweed that they do in Japan. I haven’t tried it myself but I’ve read that it does help make the magical fruits more digestible.
Now, enough of the bean talk. For the seasonings, I grabbed the half a jar of sundried tomato pesto that I had in the fridge and coated the chickpeas in it. Anything with pesto makes the flavour of the food pop, and combining that with roasted vegetables, I was sure to get maximum flavour. My love for pesto has no bounds, whenever possible, I try to put it in as many dishes as possible.
Set aside the chickpeas in a bowl. Preheat oven to 450 degrees. Lay a sheet of aluminum foil on a cookie sheet (one less thing to wash later, yay!) toss the broccoli and cauliflower in olive oil, minced garlic, sea salt, pepper, oregano and italian seasoning. Make friends with these wonderful cruciferous vegetables,which also include cabbage, bok choy, kale and brussels sprouts. Why? They contain large amounts of antioxidants, phytochemicals, minerals and vitamins. Studies show that they can lower the risk of cancer so eat your damn veggies!
Pop the beauties into the oven, plop yourself on the couch and bake for about 30-40 minutes or until it’s golden brown and crispy.
You can serve with quinoa or rice, but it’s perfectly filling on it’s own. I personally couldn’t be bothered with it.
- 1-2 tbsp Extra virgin olive oil
- 2 cloves garlic, minced
- 1 jar Sundried tomato or Basil Pesto
- 1 can Chickpeas
- 1 head Broccoli
- 1 head Cauliflower
- Sea salt, to taste
- Black pepper, to taste
- 1 tsp Oregano
- Paprika, a pinch
- Italian seasoning, to taste
This dish happens to be vegan, Gluten-free, peanut-free, low-carb, low-calorie, sugar-free, air-free, grass-free, etc, so no one is left out. Even the gluten-free fad dieters who I don’t usually cater to. So, enjoy!