3 cups of cooked chickpeas (2-15 ounce cans, drained)
1 large yellow onion
1 large crown of broccoli
4 cloves of garlic
1 lime
lettuce
tomato
tortilla

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
black pepper or cayenne pepper to taste

3 cup s of cooked chickpeas (2-15 ounce cans, drained) 1 large yellow onion 1 large crown of broccoli 4 cloves of garlic 1 lime 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

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

Put all of that on a large baking sheet and bake for 20 minutes. Take it out of the oven, add the garlic, and bake for another 15 minutes. The broccoli will look a little burnt at this point but that is the plan. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Now make a burrito.