Ingredients:
Chickpeas, drained and rinsed, 200 g
Kale, 1 cup of chopped leaves
Red bell pepper, 1
Red onion, 1
Cherry tomatoes, 6
Coconut oil, 1 tbsp.
Pumpkin seeds, 1 tbsp.
Wholegrain or gluten-free bread
Seasoning: black pepper, sweet paprika powder, hot paprika powder, cumin, granulated garlic
Instructions:
Preheat the oven.
Use parchment paper.
Lay onions and bell peppers on a baking tray and sprinkle them with granulated garlic.
Ensure the chickpeas are dry; you can use a kitchen towel.
Stir the chickpeas with coconut oil and the remaining spices.
Bake the veggies and chickpeas for 20 minutes at 200 degrees Celsius.
Boil kale for one minute in water.
Serve with cherry tomatoes, pumpkin seeds and toasted bread.
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