30 Minutes | Makes 4 Servings
Directions
Toss chickpeas and all vegetables in olive oil, salt, pepper, turmeric, ginger, cinnamon and paprika.
Roast at 400°F for approximately 12-15 minutes or until tender to the bite.
Remove from heat, allow to cool slightly, add lemon juice, raisins, pistachios, herbs and season to taste.
Serve on a bed of Pea Shoots with a drizzle of olive oil.
Enjoy!
Ingredients
| Quantity | Item |
|---|---|
| 1 Package | GoodLeaf Pea Shoots |
| 1 Can | Chickpeas, drained and rinsed |
| 1 Medium | Sweet Potato, peeled and diced |
| 1 Cup | Butternut Squash, peeled and diced |
| 1/2 | Red Pepper, diced |
| 1/2 | Orange Pepper, diced |
| 1 Small | Red Onion, peeled and diced |
| 1 Cup | Cauliflower, chopped |
| 1 Cup | Pistachios, shelled, rough chopped |
| 1 Cup | Raisins |
| 2 Cloves | Garlic, peeled and minced |
| 1 tbsp | Paprika |
| 1 tsp | Cinnamon |
| 1/4 tsp | Turmeric |
| 1/4 tsp | Ground Ginger |
| Juice of half a Lemon | |
| Fresh Mint, chopped | |
| Fresh Cilantro, chopped | |
| Fresh Parsley, chopped | |
| Salt and Pepper, to taste | |
| Olive Oil |