Sauteed Spiced Chickpeas / Roasted Sweet Potatoes & Broccoli / Spicy Hummus Drizzle

This was a good and easy "reset" meal after several days of not-so-good eating. I had turmeric rice with this - recipe over here. Number of servings...I dunno, depends on appetites and how big your vegetables are. Leftovers will keep in the fridge for awhile, so making a lot is good!

Sauteed Spiced Chickpeas:
Drain & rinse two cans of chickpeas. Let dry in a colander while you prepare other things, or dry on a clean kitchen towel/paper towels. Heat 2 Tbl of olive oil in a large skillet over medium-high heat. Saute chickpeas, stirring frequently, until they get browned & slightly crispy - about 10-15 minutes. Turn off the heat and then add salt and whatever spices you like (I used a Cajun blend and smoked paprika).

Roasted Sweet Potatoes & Broccoli:
Preheat oven to 475. Peel 2 large sweet potatoes and cut into 1-inch chunks. Toss with a couple tablespoons of olive oil, salt and chili powder to taste. Spread out on a baking sheet. Cut 2-3 heads of broccoli into florets (stem pieces are good too). Toss with olive oil, salt, pepper & garlic powder. Spread out on another baking sheet. The sweet potatoes will take around 20-25 minutes, broccoli 15-ish. Toss once during baking. Lots of browning is good. This also works with frozen broccoli florets (don't bother to thaw); texture just won't be quite as firm.

Spicy Hummus Drizzle:
Put a couple large scoops of hummus in a small bowl and add a couple Tbl of lemon or lime juice, and sriracha or other hot sauce to taste. If it's not a "drizzly" consistency, add a little water.

Pile the turmeric rice and everything else into a bowl or on a plate and drizzle the hummus sauce over everything.