1) Pre-heat oven to 425

2) Wash/scrub potato. Stab with a fork several times or slice with a knife a few times on each side. Wrap in aluminum foil.

3) Rinse chickpeas and broccoli and place on separate sides of baking pan lined with parchment paper or Silpat mat.

4) Drizzle a bit of extra virgin olive oil (optional) on both chickpeas and broccoli as well as salt and pepper (optional)

5) Place pan of chickpeas and broccoli as well as the potato wrapped in foil into the oven - potato does not have to be on baking pan.

6) Meanwhile, rinse rice and cook according to the package

7) After 20 minutes the broccoli should be ready to take out. Another 10 minutes the chickpeas should be ready. Finally, after another 1/2 hour, your potato should be fully baked (carefully take out, open the foil and slice through to ensure it is fully baked).*

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*Broccoli cook time - 20 minutes

Chickpea cook time - 30 minutes

Potato cook time - 1 hour

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