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.
Mediterranean kumara with roast chickpeas, parsley, tomato salsa, and tahini
Cook time: 40 minutes
Preheat the oven to 200 degrees Celsius.
Put a large pot of salted water on to boil.
Cut the kumara into large wedges and cook in boiling salted water for 6 to 8 minutes.
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.
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.
Serve the roast kumara and chickpeas , drizzled with tahini sauce, and tomato salsa.