Roasted Veggies

Delicious and super nutritious.

Idaho Potatoes, sliced
Carrots, sliced
Onions, diced
Parsnips, sliced
2 tbsp Oil
Dash of salt
Dash of pepper
Italian herbs, dried
Chickpeas, rinsed and drained
1/2 tbsp cumin
Jasmine rice
Broth, vegetable

Begin by cooking the rice in broth.  Pre-heat oven to 400 degrees.  Slice veggies, and then throw into a bowl.  Cover the veggies with oil, salt and pepper, plus spices.  In another bowl, toss chickpeas with cumin, oil and salt.  Spread vegetables and chickpeas evenly on baking sheet and place in oven.  Cook for 22 minutes, flipping vegetables half way through.  Vegetables should be lightly brown, and chickpeas crunchy (some should have split already).  Lay rice on plate, and cover with chickpea and vegetable mixture.