Mediterranean kumara with roast chickpeas, parsley, tomato salsa, and tahini

Cook time: 40 minutes

couple, family

Ingredients

Ingredient

Couple

Family

Red kumara

Couple

All

Family

All

Chickpeas

Couple

1 tin

Family

2 tins

Wedge spice mix

Couple

1 packet

Family

1 packet

Tomatoes

Couple

Family

Spring onions*

Couple

All/Half

Family

1 bunch

Baby spinach

Couple

1 bag

Family

1 bag

Parsley

Couple

All

Family

All

Garlic tahini sauce

Couple

1 pottle

Family

1 pottle

*If you’re on the 4- or 5-night plan, spring onions are a shared ingredient. Use half for this dish

Packed with protein, this dish is super quick and easy.

Instructions

1

Preheat the oven to 200 degrees Celsius.

Put a large pot of salted water on to boil.

2

Cut the kumara into large wedges and cook in boiling salted water for 6 minutes.

3

Strain the kumara well and place in a bowl with strained chickpeas.

Gently toss with the spice mix, a little olive oil, and a pinch of salt.

Bake for 20 minutes, or until golden.

4

Remove the parsley leaves from the stalk and finely chop.

Thinly slice the spring onion.

Dice the tomatoes and mix with the parsley, spring onion, a pinch of salt and a splash of olive oil.

5

Serve the kumara on a bed of spinach, topped with tomato salsa then drizzle over tahini sauce and dig in.

Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.