Baked chickpeas add a little crisp to this stirfry and rice
Last night, Brad and I cooked up a delicious vegan feast: Moroccan-spiced crispy chickpeas with a cumin-honey stirfry of chard, carrots and shitake mushrooms, with short-grain brown rice.
The chickpeas get tossed in olive oil and slightly toasted aromatic spices, then roasted on a baking sheet for 40 minutes to crisp up.
I picked the chard straight out of the garden just before it went in the pan, and the shitakes we got at the farmers market. Also, I used coconut oil for the stirfry, as it has a high smoking point, has almost no flavour and is super healthy.
It was a delicious meal - and so easy!
Next time we make it, I think I'm going to do a little drizzle of walnut oil over top. Yum!
Hilary Henegar is the digital editor of Granville Magazine.