Serves: 5-8
Lovely comforting roasted winter vegetables you can eat as a main or side. It goes well with your roast or as a main - try with couscous or with pearl barley to make it more earthy and filling. You can experiment and swap your vegetables to make it your own: try swapping for pumpkin, potatoes (cut in wedges, skin on) or even beetroot!
If you have any leftovers, cool down and try in your wrap for lunch the next day!
small butternut squash, peeled, deseeded and cut into chunks
1/2 celeriac, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
1 parsnip, peeled and cut into chunks
1 medium sweet potato, peeled and cut into chunks
salt and black pepper
2 + 1 Tbsp olive oil
3 Tbsp tomato paste
300 ml vegetable stock
1 cam (400 ml) chickpeas
1 Tbsp harissa (or to taste)
1.5 tsp cumin, toasted and ground
1 tsp smoked paprika
1 lemon, juice only
a handful of green parsley leaf and dill, chopped
1. Pre-heat the oven to 200*C. Add all the vegetables to a large ovenproof dish and season well with salt and pepper. Add 2 Tbsp of olive oil and mix well. Mix the tomato paste with vegetable stock and pour over the vegetables. Place the dish in the oven and bake for 30 mins.
2. Mix chickpeas with 1 Tbsp oil, lemon juice and cumin, smoked paprika and harissa. Take the vegetables out of the oven and top them out with spiced chickpeas. Place back in the oven for another 30 mins.
3. Take out of the oven and top up with chopped fresh parsley and dill.
4. Enjoy!
Comments
Post a Comment