Recipe excerpt from:
Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook
by Michelle Dudash
”You should make this for people,” my husband announced after eating my rendition of this dish. It’s easy to swap out different vegetables for whatever you have on hand, too. I have made this recipe with a variety of vegetable swaps depending on what I have on hand. My version here offers a Mediterranean flavor profile. We love them all.
- 1 can (15-ounce) chickpeas, rinsed and drained
- 1 small broccoli crown, chopped to the size of the chickpeas
- 1 package (8-ounce) mushrooms, chopped
- 1 red bell pepper, diced
- 1⁄2 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons liquid aminos or soy sauce
- 1⁄2 teaspoon smoked or sweet paprika
- 1⁄2 teaspoon ground coriander
- 1/8 teaspoon crushed red pepper flakes (or more if you like it spicy)
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Juice of 1⁄2 lemon (about 1 tablespoon)
- 1⁄4 cup parsley leaves, coarsely chopped
- Diced avocado
Preheat the oven to 425 degrees F convection.
Place the chickpeas, broccoli, mushrooms, red pepper, onion, garlic, liquid aminos, paprika, coriander, red pepper flakes, black pepper, and oil in a large bowl. Toss to coat everything evenly. Spread on a large baking sheet. Bake for 20 minutes. Toss with two spatulas. Bake until the broccoli begins to brown, about 10 more minutes. Drizzle with the lemon juice and sprinkle with the parsley. Toss again.
Spoon into shallow bowls and top with the diced avocado.
Variations • If you don’t have a bell pepper on hand, I’ve swapped that with a large diced carrot—delish.
Total Prep and Cook Time: 1 Hour • Yield: 4 Servings
Per Serving: 183 Calories, 22 G Carbohydrate (6 G Fiber, 0 G Added Sugars, 16 G Net Carbs), 8 G Protein, 9 G Fat, 730 MG Sodium.
