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

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Orange kumara
Couple
All
Family
All
Chickpeas
Couple
1 tin
Family
2 tins
Wedge spice mix
Couple
1 packet
Family
1 packet
Tomatoes
Couple
3
Family
5
Coriander and parsley
Couple
1 packet
Family
1 packet
Garlic tahini sauce
Couple
1 pottle
Family
1 pottle

Packed with protein, this dish was a hit when we tested it. It’s super quick and easy, and we think you’ll love it too.

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.



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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.