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.
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.