For those of you looking to add fiber, this is a fabulous dish. Very tasty!
Fresh lime juice… juice one whole lime and set aside the juice
1 TBSP Tamari or Coconut aminos or Braggs aminos
½ TBSP tomato paste (I buy the kind in the tube like toothpaste and keep it in the fridge)
½ TBSP pure maple syrup or Lakanto maple syrup
½ tsp dried thyme
½ tsp allspice
½ tsp cinnamon
Dash of ground clove
½ TBSP fresh ginger root minced very small or paste
1 -3 garlic cloves minced or paste
Red Chili pepper flakes to taste
Chick Peas (Garbanzo beans) drain and rinse in a colander, I like the Eden brand as these cans are BPA free. Alternatively you can get dried beans, soak overnight with Kombu seaweed, and cook in the instapot to cut down on lectins.
1 red bell pepper, seeded and diced small
3 green onions sliced
1 TBSP fresh cilantro
1 Cup brown rice cooked
Preheat oven to 375F.
Combine all the ingredients in a baking dish except the chickpeas, red bell peppers, green onions, cilantro and rice. Stir until mixed together well, then add the chickpeas, red peppers, and green onions and stir again.
Cover the dish with foil and bake for 25 minutes.
Remove the foil, stir, and bake uncovered for another 5-8 minutes, stirring again about halfway
through, until the marinade has partially absorbed into the chickpeas.
Top with cilantro and serve over brown rice.