This is a good dish for the vegans in your life. You can serve it hot, over rice or couscous. You can serve it in a pita pocket with lettuce like a sandwich. You could do a tortilla wrap. I like it cold, topped with diced avocado and crushed tortilla chips.
1 can chickpeas, drained
1 c julienned carrots
1 c red onion, thinly sliced
1 c chopped tomatoes
1 chopped jalapeno (optional)
2 T crushed garlic
2.5 Tbsp tomato paste
1/2 tsp cumin
1/2 tsp coriander
1 Tbsp paprika
3 Tbsp olive oil
salt and pepper to taste
Place in an oiled baking dish. Top with parchment paper that has been wet, then crumbled up so it doesn’t lie flat. Bake at 400 degrees for 35 minutes. Uncover and bake another 10 minutes. Toss in 1/4 c chopped parsley (optional).