Ingredients
- 1 can (15 oz) chickpeas, rinsed
- 1 bell pepper, sliced
- 1 small red onion, sliced
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt, or to taste
- 1/8 tsp black pepper
- pinch cayenne pepper (optional)
- 1 cup rolled oats
- 3/4 cup vegetable broth
- 3/4 cup milk or non-dairy alternative
- 1 avocado
- Cilantro, for garnish
Directions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- Add the chickpeas, bell pepper and onion to the lined baking sheet. Sprinkle evenly with the spices, and mix to coat the veggies. Bake for 20 minutes.
- Meanwhile, bring the oats, vegetable broth and milk to a boil in a small pot. Reduce heat and simmer for 7-10 minutes, stirring frequently until thick and creamy.
- Top the cooked oatmeal with the savory chickpea veggie mixture, top with avocado, and garnish with fresh cilantro.
