|Sauteed Veggies & Roasted Chickpeas!|
While the beans are roasting, heat some olive oil (a tsp or two) over medium heat. Chop up half an onion and two medium size carrots into small-medium pieces. The smaller the pieces, the faster they cook. Stir and cover for 5-10 minutes. Once your veggies are tender, remove from heat and add two handfuls of spinach. Cover and once the chickpeas are done roasting your spinach will be nicely wilted. Toss the veg into a bowl and sprinkle with roasted chickpeas!