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Turmeric Roasted Chickpeas with Sweet Harissa Tahini
roasted aubergine, pepper and courgette.
Prep in 10
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 tbsp sweet harissa paste (use half) (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 1 tbsp dukkah (use half) (Celery, Nuts, Peanuts, Sesame) (Sesame Seeds, Almonds, Peanuts, Pumpkin Seeds, Hazelnuts, Sunflower Seeds, Poppy Seeds, Walnuts, Celery Salt, Thyme, Coriander, Cumin, Black Pepper, Paprika, Cayenne)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper (use half)
- 1 courgette (use half)
- 1 tsp turmeric (use half)
- 2 tsp maple syrup (use half)
- 2 tbsp tahini (use half) (Sesame)
- 120g chickpeas in water (use half) (chickpeas, water)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 aubergine (use half)
- 80g brown rice (use half) (brown rice (100%))
Nutritional Information
Calories: 581
Protein: 19g
Carbs: 64g
Fat: 28g
Ingredients
- 2 tbsp tahini (Sesame)
- 80g brown rice (brown rice (100%))
- 120g chickpeas in water (chickpeas, water)
- 2 tsp maple syrup
- 1 pepper
- 1 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 1 aubergine
- 1 tbsp dukkah (Celery, Nuts, Peanuts, Sesame) (Sesame Seeds, Almonds, Peanuts, Pumpkin Seeds, Hazelnuts, Sunflower Seeds, Poppy Seeds, Walnuts, Celery Salt, Thyme, Coriander, Cumin, Black Pepper, Paprika, Cayenne)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tsp turmeric
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 courgette
Nutritional Information
Calories: 581
Protein: 19g
Carbs: 64g
Fat: 28g
Turmeric Roasted Chickpeas with Sweet Harissa Tahini
roasted aubergine, pepper and courgette.
Cook time:
35 mins
Cuisine:
Middle Eastern
Food group:
Vegan
Allergens: Sesame, Celery, Nuts, Peanuts, Soya
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the pepper, aubergine and courgette into 2 cm cubes. Drain and rinse the chickpeas. Place all on a lined baking tray and toss with the turmeric, half the garlic paste, 1 tbsp oil and season generously with sea salt and black pepper. Roast for 20-25 mins until golden and soft.
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- For the dressing, add the tahini, harissa, tamari, maple syrup, remaining garlic paste and 1 tbsp water to a small bowl and mix until smooth.
- Once cooked, mix the rice and vegetables together, before serving into bowls. Drizzle over the dressing and sprinkle with dukkah.
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