Roasted Chickpea + Mushroom Veggie Bowls with Wild Rice

The earthy taste of the mushrooms totally envelops the chickpeas so that when you take a bite it is a warm, creamy, spiced to perfection little explosion.

Roasted Veggies + Chickpeas:
1/2 bunch thin stemmed asparagus, trimmed (olive oil, balsamic, salt + pepper to season)
1 can (540 ml) chickpeas, drained and rinsed
4 – 5 large cremini mushrooms, thinly sliced
1 tsp cumin
1/4 tsp chili powder
1 tbsp olive oil
salt + pepper

To Serve:
1/2 cup wild rice, thouroughly rinsed
handful of spinach per bowl
10 heirloom cherry tomatoes, sliced lengthwise
drizzled tahini

View the full recipe at Spice + Sprout →