Roasted Chickpea and Broccoli Burritos 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jul 24, 2013

Minus the salty language, here's the most-requested recipe on the ThugKitchen.com Web site.

Make Ahead: The roasted vegetable mixture can be refrigerated in an airtight container for up to 3 days. Reheat in a large skillet over low heat.


Servings: 6 - 8 burritos
Ingredients
  • 1 large yellow onion
  • 1 medium red bell pepper, seeded
  • 1 large broccoli crown (10 to 12 ounces)
  • 3 cups cooked or no-salt-added canned chickpeas (from two 15-ounce cans), rinsed and drained)
  • 3 tablespoons olive oil
  • 1 to 2 tablespoons low-sodium soy sauce (may substitute tamari or Bragg's Liquid Aminos)
  • 2 teaspoons chili powder, or more as needed
  • 1 teaspoon ground cumin, or more as needed
  • 1 teaspoon mild smoked paprika (pimenton), or more as needed
  • 1/2 teaspoon ground coriander (may substitute more ground cumin)
  • Freshly ground black pepper or ground cayenne pepper, or more as needed
  • 4 cloves garlic, minced
  • 6 to 8 burrito-size flour tortillas
  • 1 lime
  • Baby spinach leaves, for optional garnish
  • Sliced avocado, for optional garnish
  • Chopped cilantro, for optional garnish
  • Fire-roasted salsa, for optional garnish

Directions

Preheat the oven to 425 degrees. Have a large rimmed baking sheet at hand.

Chop the onion, red bell pepper and broccoli into chickpea-size pieces, placing them in a bowl as you work. Add the drained chickpeas, then the oil, soy sauce (to taste), chili powder, cumin, smoked paprika and coriander, tossing gently to incorporate. Season with black or cayenne pepper to taste.

Spread the mixture evenly on the baking sheet. Roast for 20 minutes, then stir in the garlic. Return to the oven and roast for 15 minutes. With about 5 minutes of oven time left, you can wrap the stack of 6 to 8 tortillas in aluminum foil and place them in the oven to warm through.

Squeeze the juice from one half of the lime evenly over the roasted vegetables. Taste, and adjust the seasoning as needed.

Lay half of the warm tortillas on a work surface. Divide half of the vegetable mixture evenly among them, spooning a pile at the center of each tortilla. Add some or all of the optional garnishes before you fold the burrito, tucking in the open ends as you go. Repeat with the remaining vegetable mixture, optional garnishes and tortillas.

Serve right away, with wedges of the remaining lime half.

Rate it

Recipe Source

Adapted from ThugKitchen.com.

Tested by Bonnie S. Benwick.

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