Cinnamon Roasted Chickpeas & Vegetables With Yoghurt Dressing
Serves: 4-6 | Prep time: 15 mins | Cooking time: 45 – 60 mins
Ingredients
2 tablespoons Extra Virgin Olive Oil
1 can chickpeas, drained, rinsed
1/4 kent pumpkin, sliced
2 zucchini, chopped lengthways
1 beetroot, diced into large chunks
1 tsp cinnamon, ground
1 rosemary sprig
1 tbsp pepita seeds
Greek yoghurt, to serve
1/2 lemon, juiced
1 clove garlic, minced
Salt and pepper, to season
Sauce
2 tbsp soy sauce
2 tbsp white wine vinegar
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp garlic
1 tap ginger
2 tbsp water
Methods
Preheat oven to 180°C (356°F) and line baking tray with baking paper.
Lay out pumpkin and beetroot on a baking tray. Drizzle extra virgin olive oil over the top, sprinkle with cinnamon and season with salt and pepper. Toss to coat. Then transfer tray to oven for 20 minutes.
After 20-30 minutes, take tray out of oven and add chopped zucchini, rosemary sprigs and chickpeas. Season with olive oil, cinnamon, salt and pepper. Return to pan for a further 15 – 20 minutes.
To make yoghurt dressing, mix Greek yoghurt, lemon, garlic, salt and pepper.
Remove tray from oven and allow to cool. Alternatively if you would like to eat warm, drizzle some of the yoghurt dressing over the roasted vegetables, sprinkle with pepita seeds and enjoy!
Please note: you can mix this recipe up by using any vegetables you’d like! Sweet potato, carrot, brussels sprouts all work really well!
Notes
To check out more of our delicious recipes, click here!
To read more about the health benefits of chickpeas, click here.
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