This month we are making Roasted Chickpea and Gruberg Vintage Burritos – revealing rustic, earthy & nutty notes with a kick.
3 cans of cooked chickpeas, drained
1 large yellow onion
1 red pepper
1 large broccoli head
4 cloves of garlic
6-8 burrito wraps
pack of baby spinach
200 g Klein River Gruberg Vintage, grated
3 tbsp olive oil
1-2 tbsp soy sauce
1 tbsp chili flakes
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp smoked paprika
Preheat the oven to 200 °C.
Chop the onion, pepper and broccoli into small pieces. Place it in a large bowl with the chickpeas and drizzle the oil and soy sauce over.
Add all the spices and mix until the chickpeas and veggies are covered.
Place it on a large baking tray and bake for 20 minutes.
Chop the garlic into small pieces, then take the veggies out of the oven and add the garlic. Bake it for another 15 minutes.
Squeeze the juice of the lime over the roasted chickpeas and veggies.
Heat the burritos in a pan with a little bit of oil.
Then it’s time for your very own masterpiece – build your burrito to your preference.
We like to add some baby spinach and avocado.
Of course to top it off; sprinkle some grated Gruberg Vintage over.
Lastly, good luck with folding your burrito…