What you'll be getting:

Roasted Chickpeas with Winter Veggies

Per Serving

1/2 c chickpeas (tossed in oil, salt, pepper, nutritional yeast)

125 g veggies (tossed in oil, nutritional yeast, lemon juice, salt and pepper)

1/4 c brown rice (quick cook)

2 T salt and pepper seasoning sauce (lemon juice, grapeseed oil, nutritonal yeast, salt, and pepper) 

Equipment needed: 1-2 sheet pans, 1 pot of water for the rice

Preheat oven to 425

While you are waiting for  your oven to heat up, start boiling your water. You don't need to measure the water, as you will be cooking it similar to pasta and will drain off any excess water. Add rice to water when it starts to boil. Boil for 15 minutes. 

When 5 minutes remain on the oven timer, turn off oven and add the chickpeas. 

When your oven reaches temp, place the veggies on a sheet pan. For 3-4 servings I suggest 2 sheet pans so the veggies don't get over crowded. Set a timer for 15 minutes. 

Drain the rice after it has cooked for 15 minutes. 

Pull the sheet pan(s) from the oven. Plate up the rice and top with veggies and chickpeas. To finish dish, drizzle seasoning sauce over everything. From start to finish this dish takes less than 20 minutes. Enjoy!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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