I was lucky to be invited to a cottage and I brought up some ingredients to make a couple of meals for my friends. Their daughter came up with a few of there friends and I served this for all, which was wonderful because a few of the young women were Vegetarians. These yummy burritos never disappoints, burritos are a great way to eat together as everyone has there fav toppings and it's fun to see how others put there’s together. Trying different combinations, putting out all the trimmings such as avocados, lettuce or spinach. Salsa, Sour cream, or grated cheese's, chopped tomatoes, cilantro, parsley any of these all create unique flavour profiles.
**** You need to have the following*****
1 large yellow onion
1 red bell pepper
1 large crown of Broccoli
3 cups cooked chickpeas- other wise as known as Garbanzo Beans
3 tabel spoons of olive oil
2 tabel spoons of tamari, or soy sauce, I prefer Tamari
2 teaspoons child powder
1 teaspoon ground cumin
1 Teaspoon smoked paprika or plain, smoked is better
1/2 teaspoon ground coriander or add more cumin- if you don’t want to go to the store.
Cayenne pepper to taste
4 Cloves of Garlic, minced
Half of a lime.
6 Tortillas / wraps
Set oven to 425
Chop up the onion, bell pepper, and broccoli ’till they the size of a big chickpea. Place in a very large bowl with the cooked chick peas. Pour in the oil and Tamari, stir, and then add all the spices in there. not the garlic..yet
Mix it all up so its all coated well. Spread on a baking sheet and bake for 20 minutes. I spay a little oil -coconut, on the baking sheet for easier cleaning. your choice.
Take out of oven and add the minced garlic giving it a bit of a stir around. Bake another 15 mins. The broccoli looks a little burnet at this point, don’t worry! it is in the plan. Then squeeze lime juice all over.
Put in out in a big bowl centre of the table surrounded with your toppings, bring out your warmed wraps and enjoy.
This recipe is from The Thug Kitchen, Official Cookbook. It’s a unusual cookbook. Just a warning! profanity though out the book. Volume 1.