Moroccan Chickpeas + Veggies

This doesn’t require a huge skill set beyond timing your veggies up right and is an easy way to get some extra protein and fiber into any meal! The spice blend was inspired by Sweet Peas and Saffron. Very important caveat: I do not measure spices, it’s all a guessing game. Adjust as you need to fit your flavor preference. I go through 1/2 of this food within 3 days so if you’re cooking for more than yourself, this should be plenty before you’re tired of Moroccan spices!

2 cans of chickpeas/garbanzo beans, drained and rinsed.
5-7 medium carrots, cut in thirds then again by length
1-2 zucchinis, quartered or halved.
3-4 tbsp of avocado oil or other high heat option
Moroccan spice recipe:
4 tsp paprika + cumin
2 tsp cinnamon
1/4 tsp coriander
1/2 tsp cayenne (or less if you don’t do spicy)
Salt + pepper
Optional: 2 tbsp of brown or coconut sugar

Preheat the oven to 375.

In a medium bowl, combine 1 tbsp of oil and carrots with a third of your spice blend and stick it in the oven. While the carrots begin cooking, repeat this process with the chickpeas and zucchini. Let the chickpeas and carrots cook for 10 minutes before adding your zucchini.

This is best served with a simple white rice, but would be tasty with some plain sweet potatoes (don’t add extra spices, you’ll have plenty here) and some ground turkey for added protein!


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