Middle Eastern Crispy Chickpea Bowl with Roasted Vegetables and Tahini Drizzle
Roasted sweet potato and broccoli with crispy cumin chickpeas, topped with a garlic tahini-lemon drizzle and parsley.
- 200 g tinned chickpeas
- 200 g sweet potato
- 150 g broccoli florets
- 3 cloves garlic cloves
- 25 g tahini
- 20 ml lemon juice
- 18 ml olive oil
- 2 g ground cumin
- 1.5 g ground coriander
- 3 g sea salt
- 30 g pomegranate seeds
- 8 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Preheat oven to 220°C. Peel and cut sweet potato into 2cm cubes. Cut broccoli into florets.
- Step 2
Step 2: Drain and thoroughly dry tinned chickpeas (pat with paper towels to remove excess moisture).
- Step 3
Step 3: On a baking tray, toss sweet potato and broccoli with 10ml olive oil, salt, and pepper. Spread in a single layer.
- Step 4
Step 4: Roast for 15 minutes. Meanwhile, toss dried chickpeas with 5ml olive oil, ground cumin, ground coriander, and a pinch of salt.
- Step 5
Step 5: After 15 minutes, push vegetables to sides of tray and add seasoned chickpeas to the centre. Return to oven for 10 minutes until chickpeas are crispy and vegetables are tender.
- Step 6
Step 6: While vegetables roast, make tahini dressing: mince garlic finely. Whisk together tahini, lemon juice, minced garlic, 3ml olive oil, and 30ml warm water until smooth and pourable. Season with salt and pepper.
- Step 7
Step 7: Remove roasted vegetables and chickpeas from oven.
- Step 8
Step 8: Arrange roasted sweet potato, broccoli, and crispy chickpeas in a bowl. Drizzle tahini dressing over top.
- Step 9
Step 9: Garnish with pomegranate seeds and fresh parsley. Serve immediately.
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