Grilled Veggies with Pan Fried Chickpeas and Chimichurri

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 at ahouseinthehills.com

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