ROAST VEG & SPICED CHICKPEAS with Feta Sauce

April 13, 2022

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A real change of season has been in the air these last weeks, and with it, I feel a need to hunker down with simple grounding meals. With a focus on autumn produce which has been on the vines or in the ground the longest with the resulting intensity of flavour that comes from time well spent.

Today I share a simple recipe to add to your repertoire. This dish makes a wonderful lunch, it can be served as an addition to a main meal, or as a contribution to a shared kai (potluck). The spiced chickpeas alone make a delicious snack, and the feta sauce can also be served with filo parcels or as a dip. It is essentially a layering of simple components that combine into one fabulous meal.

With two long weekends ahead I am looking forward to slower days. I plan to set aside some time to cook for the creativity and enjoyment it brings. If you too have similar plans find a selection of Easter weekend & Anzac day baking ideas below.

Wishing you all a safe and gentle few weeks ahead. Happy Easter, Nicola

• Pumpkin Hot Cross Buns
• Sourdough Pull-apart Hot Cross Buns
• Honey & Spice Easter Buns
• Apple & Feijoa Anzac Crumble

Roast Veg & Spiced Chickpeas with Feta Sauce

This can be served as a side to the main meal or made into a light meal by serving with couscous or quinoa (pictured). The vegetables can be mixed up using what you have on hand - other options include pumpkin, beetroot, cauliflower and/or broccoli.

Servings 4

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Ingredients

• 1 red onion
• 1 red pepper
• 1-2 zucchini
• 2-3 carrots
• 2 tbsp olive oil
• Salt and pepper to season
• 400 g can chickpeas, well-drained
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika

Feta Sauce

• 100 g feta, crumbled
• ½ cup (125ml) unsweetened natural yoghurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove, finely grated
• Generous grind of cracked pepper

Instructions

• Preheat the oven to 200ºC (fan 180ºC).
• Cut the produce into similar sized wedges and lengths. Place on a large roasting tray, drizzle over 1 tbsp olive oil, season with salt and pepper and toss to combine. Roast for 15 minutes.
• Meanwhile, in a bowl combine the chickpeas, remaining 1 tbsp olive oil, spices and another pinch of salt and toss to combine.
• After the vegetables have been roasting for 15 minutes, flip with a metal spatula and scatter over the chickpeas. Return to the oven for 10-15 minutes until the vegetables are golden-edged and tender. Scoop onto a serving plate - with a bed of cooked quinoa or couscous if using.
• Combine the feta sauce ingredients in a bowl, using a fork to mash and mix well until combined. Add extra lemon juice or cracked pepper to taste.
• Serve the roast vegetables and chickpeas warm with the feta sauce on the side.

*Recipe first published 5th March 2022 on Stuff.co.nz.