Recipe: Vegetable & Chickpea Roast with Avocado Salsa
- The Honest Project
- Apr 6, 2016
- 2 min read
I love how simple this dish is to make. The vegetable and chickpea roast makes 4-6 portions, making it a great option for family meals or for batch cooking. The leftovers can be eaten cold the following day for lunch or frozen for handy dinners later in the week. It's so easy and all you use for the roast is one large roasting tray so good news for any washing up haters out there.
The recipe is versatile and can be varied to suit whatever vegetables you have in the kitchen. Its a super way to use up vegetables that are about to go bad as you just chop them up and fire them all in. The key is to chop the vegetables into small bite size pieces so that they are nearly as small as the chickpeas.
I serve this with a cooling avocado salsa and this needs to be made fresh just before eating as it doesn't freeze well. If you don't have time to make the salsa each time, some plain chopped avocado will work really well too; or even work away without it.
Ingredients:
For the Vegetable & Chickpea Roast:
2 x 400g cans of chickpeas
1 small head of broccoli
1 small head of cauliflower
1 carrot
1 red pepper
1 onion
1 cup of cherry tomatoes
4 cloves of garlic
3 tbsp olive oil
1 tsp of ground cumin
1 tsp of smoked paprika
Juice of a lime
Sea salt and black pepper to season
For the Avocado Salsa:
2 ripe avocados
1 cup of cherry tomatoes
1 red onion
½ cucumber
Small bunch of fresh coriander
Juice of a lime
Sea salt and black pepper
Method:
1. Preheat the oven to gas mark 5 / 190 degrees celsius. Chop the broccoli and cauliflower into small florets. Chop the red pepper, onion, carrot and tomatoes into small bite size pieces. Place in a large baking tray. Add the olive oil, ground cumin and smoked paprika to a cup and whisk well with a fork to combine. Pour over the vegetables and toss well to ensure they are evenly coated with the oil mix. Place in the oven for 15 minutes.
2. After 15 minutes, remove the tray of vegetables from the oven. Drain the chickpeas and add them to the tray of vegetables. Mince the garlic and add it to the vegetables also. Stir well to combine. Season with sea salt and black pepper. Return to the oven for a further 20 minutes. Once cooked, remove from the oven and add the lime juice and toss again.
3. To make the avocado salsa, finely chop the avocado, the cherry tomatoes, red onion and cucumber and add to a bowl. Roughly chop the coriander and add to the bowl. Season with the juice of a lime, a pinch of sea salt and freshly ground black pepper.
4. Serve in two separate serving bowls, dig in and feel very smug that you have hardly any washing up to do afterwards ;)
