This is my version of a hearty Sunday roast; warm, savoury and satiating. I have never roasted chickpeas before, they go a beautiful toasty brown and absorb the wonderful salty flavours of your seasoning.
1 can chickpeas in brine, drained (save the brine, next weekend I am going to try an "Aqua Faba" recipe)
1 punnet button mushrooms, sliced in quarters lengthways
2 sweet potatoes, washed and steamed
4 tbs hummus
12-16 baby plum tomatoes, sliced in halves
2-3 tbs olive oil
seasonings: Himalayan salt, black pepper, Ina Paarman's Rosemary and Olive salt, garlic powder
a few sprigs fresh oregano
Preheat your oven's top grill to 220 degrees Celsius. In an oven tray, toss your mushrooms and chickpeas in olive oil, salt and pepper. Place in the oven quite close to the top and roast for about 10 minutes. Remove from the oven, add a sprinkling of garlic powder, toss with a spatula and roast for a further 10-20 minutes. They should be well browned as in the image below when they are done.
Slice the steamed sweet potatoes in half lengthways (one half per portion) and spread a generous tablespoon of hummus on each half. Top with the roast chickpeas and mushrooms, as well as the fresh baby plum tomatoes. Garnish with a handful of oregano and a twist of black pepper.
Makes four meals.
No comments:
Post a Comment