Grilled Veggies with Pan Fried Chickpeas and Chimichurri

Ingredients

Ingredients

veggies to grill (we chose purple sweet potatoes, leeks, beets and their greens, zucchini, yellow squash, and heirloom carrots)
chimichurri (recipe here)
(1) 15 oz can of chickpeas, drained and rinsed
ghee or coconut oil
1 tablespoon (more to taste) of chili pepper
sea salt, maldon salt and fresh cracked pepper

Directions

- Prepare chimichurri in advance (it gets better after sitting for 24 hours and is so worth the wait!)
- If grilling, pour lighter fluid on evenly spread charcoal, light and then let sit until coals are grey. Place cooking grate over top.
- Place 1 tablespoon of ghee or coconut oil in pan with chickpeas, chili powder and a generous few sprinkles of sea salt. Cook over medium heat, stirring occasionally, until chickpeas are crispy! Add additional ghee/oil or chili powder to your taste. Set aside.
- Slice vegetables, (we halved the leeks and carrots, cut the purple sweet potatoes, zucchini and squash into 1/4slices, and quartered the beets)
- Place beets into tinfoil with a bit of ghee or coconut oil, some sea salt and pepper- wrap tightly and set on grill (these will take the longest to cook)
- Brush oil or ghee onto the potatoes and carrots and place on grill. Cover and cook, keeping a close eye making sure to not burn them! Turn when browned on one side and remove when cooked through. Repeat for all veggies, except for any greens. Place greens in a tinfoil pouch with ghee/oil, salt and pepper and cook until wilted.
- Place all veggies on a serving board. Spread chickpeas on top (we gave ours a quick re-heat before serving) and splash with chimichurri. Sprinkle with Maldon salt and fresh cracked pepper. Serve with additional chimichurri. Enjoy!