Roasted Broccoli and Chickpea Burritos

Makes 4 to 6 Burritos

• 1 large yellow onion
• 1 red bell pepper
• 1 large crown of broccoli
• 3 cups cooked chickpeas
• 3 tablespoons olive oil
• 1 to 2 tablespoons soy sauce
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander (or more cumin)
• Cayenne pepper, to taste
• 4 cloves garlic, minced
• ½ lime
• 4 to 6 flour tortillas

Burrito trimmings such as spinach, avocado, cilantro and Fire-Roasted Salsa

1. Pre-heat oven to 425F.
2. Chop up the onion, bell pepper and broccoli until they are the size of a chickpea. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Add in the oil and soy sauce, stir, and then throw al the spices in there. Mix until all the vegetables are covered. Put all of that on a large rimmed baking sheet and bake for 20 minutes.
3. Remove from oven, add garlic and stir. Bake for another 15 minutes.
4. Remove from the oven and squeeze the lime juice over the pan and stir the roasted chickpeas and veggies all around. Taste and add more spices as necessary.
5. Roll mixture into a burrito and add trimmings.

Recipe from the vegan cookbook, Thug Kitchen.