Recipe: Roasted autumn vegetables & spiced chickpeas with feta sauce

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Roast autumn vegetables can put a spring in your step.

Provided

Roast autumn greens can put a spring in your step.

Roasted autumn greens & spiced chickpeas with feta sauce

This may be served as a aspect to a important meal, or made into a light-weight meal by serving with couscous or quinoa.

Once more, the greens may be combined up utilizing what you have got available – different choices embody pumpkin, beetroot, cauliflower and/or broccoli.

Serves 4 as a aspect or gentle meal

Prep time: 20 minutes

Cook dinner time: half-hour

Components

1 purple onion

1 purple pepper

1-2 zucchini

2-3 carrots

2 tbsp olive oil

Salt and pepper to season

400g can chickpeas, nicely drained

1 tsp floor cumin

1 tsp floor coriander

½ tsp smoked paprika

Feta Sauce

100g feta, crumbled

½ cup (125ml) unsweetened pure yoghurt

1 tbsp lemon juice

1 tsp lemon zest

1 garlic clove, finely grated

Beneficiant grind of cracked pepper

Methodology

Preheat the oven to 200 levels Celsius (fan 180C).

Lower the produce into comparable sized wedges and lengths. Place on a big roasting tray, drizzle over 1 tbsp olive oil, season with salt and pepper and toss to mix. Roast for Quarter-hour.
In the meantime, in a bowl mix the chickpeas, remaining 1 tbsp olive oil, spices and one other pinch of salt and toss to mix.
After the greens have been roasting for Quarter-hour, flip with a steel spatula and scatter over the chickpeas. Return to the oven for 10-Quarter-hour till the greens are golden-edged and tender. Scoop onto a serving plate – with a mattress of cooked quinoa or couscous if utilizing.
Mix the feta sauce elements in a bowl, utilizing a fork to mash and blend nicely till mixed. Add further lemon juice or cracked pepper to style.
Serve the roast greens and chickpeas heat with the feta sauce on the aspect.

Nicola Galloway is an award-winning meals author, cookbook writer and culinary tutor. www.homegrown-kitchen.co.nz

DID YOU KNOW? Chickpeas have been one of many first legumes to be cultivated, round 11,000 years in the past in what’s now modern-day Turkey and Syria. Domesticated chickpeas have been discovered at a number of early archaeological websites, together with in Jericho (8350 BC to 7370 BC). At this time, India is the world’s largest producer of chickpeas.

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