Roast Chickpea and Vegetable Tray Bake

servings 4
prep time 30 Minutes

You just can’t go wrong with a tin of chickpeas and roast vegetables. Vegan and nutritionist, Rosemary Ferguson created this delicious dish using our Roast Butternut Squash Chunks and Chargrilled Sprouts. Served with a zesty mint dressing, this all-in-one tray bake ticks all of the boxes.

“This is super high in fibre, which is something we lack in western culture, this is great for digestive support and the gut. It is also rich in anti-oxidants from the squash and Brussels, which is great for the skin, the immune system and helps to balance any inflammation. The chickpeas are a wonderful source of plant protein and helps to control blood sugar levels among other things.”

-Rosemary Ferguson-

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ingredients

Salad Ingredients
1 pack of Roast Butternut Squash Chunks
1 pack of Chargrilled Brussels Sprouts
400g of chickpeas drained and rinsed
1 leek
2 carrots cut lengthways
1 tsp ground coriander
1 tsp caraway seeds
2 tsp fennel seeds
1 bunch of mint
1 lemon
Himalayan salt
pepper
4 clove of garlic

Taco sauce


method (tick as you go)

1

Preheat the oven to 180°C.

2

Drain and rinse the chickpeas. Pop them in a bowl and drizzle 1 tbsp olive oil. Add 1 tsp each of ground coriander, caraway seeds and 2 tsp fennel seeds. Season and toss the chickpeas. Set aside.

3

To a large flat baking tray add the squash and carrots - roast for 5 mins. Then add the Chargrilled Sprouts, leeks along with 4 cloves of garlic and a drizzle of olive oil for 20 mins. When they have 10 minutes to go add the chickpeas.

4

Prepare the dressing by chopping the mint leaves and add them to a hand blender. Zest and juice in the lemon. Pour in 2 tbsp olive oil and 1 tbsp cold water. Season and set aside. Blend until smooth.

5

Remove the veg from the oven and transfer to a platter or plates. Mix through the dried cranberries. Drizzle the minty dressing all over and enjoy.

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