|5 min||25 min||3|
|1 can (15oz)||Chickpeas, canned, drained (drained rinsed and patted dry)|
|2 tbsp||Coconut oil|
|1 dash||Black pepper|
|2 medium potato||Sweet potato (halved)|
|1 head||Broccoli, raw (chopped)|
|1/2 medium||Red onion (sliced and wedged)|
|2 cup||Kale (larger stems removed)|
|1 dash||Black pepper (for chickpeas)|
|3/4 tsp||Chili powder (for chickpeas)|
|1 tsp||Cumin (for chickpeas)|
|3/4 tsp||Garlic powder (for chickpeas)|
|1 dash||Salt (for chickpeas)|
|1/2 tsp||Oregano, dried (for chickpeas, optional)|
|1 dash||Turmeric, ground (for chickpeas)|
|1/2 whole lemon(s)||Lemon juice (for tahini sauce)|
|1 tbsp||Maple syrup (for tahini sauce)|
|1/4 cup||Tahini (for tahini sauce)|
|2 tbsp||Water (hot water to thin, for tahini sauce)|
Best when fresh, though leftovers will keep for a few days in the fridge.
Chickpeas are an excellent source of fiber, folic acid, and manganese. As a good fiber source, chickpeas can help lower cholesterol and improve blood sugar levels.
Broccoli is rich in vitamin C and high in fiber. It also contains a compound called I3C, which is important for estrogen secretion.
Sweet Potatoes carry unique storage proteins that have antioxidant effects, along with vitamin C.
Kale is an excellent dietary fiber and contains a significant amount of calcium; excellent for osteoporosis.