Pesto* Chickpeas and Vegetables

One of my favorite go to healthy recipes from Healthline.com. I serve this with brown rice mixed with ancient rice.

View Instructions

Ingredients

  • 15-ounce (425-gram) can of chickpeas, drained
  • 1 sweet potatoe or yam, cubed
  • 1 zucchini, chopped
  • 1 carrot, chopped
  • 1 head of broccoli, cut into florets
  • 1/2 red onion, chopped
  • 1/2 cup (126 grams) of pesto
  • 2 tablespoons (30 mL) of olive oil
  • 1 teaspoon (1.5 grams) of garlic powder
  • 1 teaspoon (1.5 grams) of Italian seasoning
  • salt and pepper to taste
  1. Preheat the oven to 425°F (218°C).
  2. Add vegetables and chickpeas to a large bowl. Drizzle with olive oil, then add pesto, salt, pepper, and spices and stir to combine.
  3. Arrange the mix in a single layer on a lined sheet pan and place in the oven.
  4. Bake for 30–40 minutes, or until vegetables are fully cooked. Mix the ingredients halfway through to cook evenly.

*My favourite walnut  homemade pesto can be found here

I make a huge batch and put in small glass containers and freeze.  I unfreeze and it lasts about 2 weeks in fridge.