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
Vineripe tomatoes
Couple
1/2 pack
Family
1 pack
Coriander and parsley
Couple
Half
Family
Half
Garlic tahini sauce
Couple
1 pottle
Family
1 pottle

Packed with protein, this dish is super quick and easy. We think you’ll love it.

*Coriander and parsley are shared ingredients. Use half for each dish.

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 to 8 minutes.

2

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.

3

Remove the parsley leaves from the stalk. Chop the parsley and coriander.

Dice the tomatoes and mix with the herbs, a pinch of salt and a splash of olive oil.

4

Serve the roast kumara and chickpeas, drizzled with tahini sauce, and tomato salsa.



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.