Preheat oven to 400°F

Drizzle the olive oil over a small roasting pan and add the chickpeas

Give the pan a good shake to coat the chickpeas with oil and sprinkle a bit of salt and pepper over them

Roast for 15 minutes, give the pan a good shake and roast for 15 more minutes or until the chick peas are golden and crunchy

Let’s prepare the quinoa while the chickpeas are roasting. Preheat the oil in a saucepan over medium heat.

Throw in the mushrooms and cook for four or five minutes or until wilted and their liquid has evaporated.

Add the garlic and cook for another minute until fragrant. Add a little bit of oil if the garlic is sticking to the bottom of the pan. Sprinkle with a little salt and pepper.

Add the quinoa, broth, and frozen vegetables, cover with a lid and bring to a boil. If your broth is salted, you’re probably good to go, if not you will need to add salt to taste. I’d say 1/8 teaspoon, but hardier tastebuds might want to go with 1/4 teaspoon.

Lower the heat to simmer and cook for 15 minutes or until all the broth has been absorbed.

When the quinoa is done, remove from heat and let it sit, covered, for five minutes.

Fluff it up with a fork, mix in your roasted chickpeas and enjoy!