Roasted Veggies and Chickpeas

This is a lovely nourishing bowl of roasted veggie. I have topped it with Halloumi but alternatively use could use chicken. If you don’t have tahini to make your sauce you can top with Greek yoghurt as an alternative.

Serves 2

Prep: 10 mins

Cook: 30 mins

Ingredients

1 can (15 oz) chickpeas, drained and raised

250g sweet potatoes, cubed

1 courgette diced

2 red peppers, diced

1 tbsp olive oil

1 tsp smoked paprika

1 tsp cumin

1 tsp chilli flakes

salt and pepper to taste

chopped parsley to serve

For Tahini Sauce

50g tahini

1 glove of garlic, minced

2 tbsp lemon juice

2 tbsp water to thin

salt and pepper to taste

Method

Step 1

Preheat the oven to 400F/200C. Toss the chickpeas, sweet potato, courgette, peppers with the olive oil, cumin, smoked paprika, chilli flakes, salt and pepper. Spread on a baking tray and roast for about 30 minutes.

Step 2

While the veggies are roasting, prepare the tahini sauce by whisking together tahini, lemon juice, garlic, water, salt and pepper.

Step 3

Serve the roasted veggies drizzled with the tahini sauce and parsley.

Serving Suggestion - Top with your protein of choice, roasted halloumi or grilled chicken.