I’ve never been fond of legumes. Chickpeas, lentils, beans – just never been my thing. However, since becoming a vegetarian I’ve had to learn how to make friends with a food group I’ve never liked. It’s been a challenge, but every now and then I come across a complete winner of a recipe – and this is definitely one of them. An absolutely delicious combination of ingredients – including sweet roasted onion and crunchy broccoli – all covered in a more-ish coconut and peanut dressing. If you feel you need a little extra protein, or can’t imagine a meat-free dish, I’d suggest roasting chicken pieces in the same spices as the chickpeas, and serving them alongside.
For the vegetables:
- 2 tbsps olive oil
- 1 large red onion, sliced into wedges
2 large sweet potatoes, halved and cut into chunky strips, skin on
- 400g tender stem broccoli broccoli
- 200g spinach of your choice (English or Swiss chard)
- art Murray River Flake salt, to taste
For the chickpeas:
- 1 large tin of chickpeas, drained, rinsed and patted dry
1 tsp cumin
- 1 tsp Eat.art Ras El Hanout spice mix
- 1/2 tsp turmeric
- 1/4 tsp Eat.Art Murray River Flake salt
- 1 tbsp olive oil
For the dressing:
- 2 tbsp smooth peanut butter (heaped)1/2 cup coconut milk
- 1 tsp sugar
- 1/2 tsp dried chilli flakes
- 1 tsp lime juice
Preheat the oven to 200°C. Place the sweet potatoes and onion on a roasting tray and drizzle with a tablespoon of olive oil and salt. Roast until the sweet potatoes and onion are soft and start to colour.
Place the remaining tbsp olive oil in a large pan over a high heat. Add the broccolini and pan fry until starting to char and soften. Remove from the heat and stir through the spinach, using the residual heat to wilt the leaves.
Place the chickpeas in a bowl with the salt and spices. Place the olive oil in a pot or pan over a high heat and add the spiced chickpeas. Fry for approximately ten minutes, or until the chickpeas start to colour, stirring frequently. Add all the dressing ingredients to a bowl and whisk until smooth.
To serve, dish all ingredients into two bowls and drizzle with the dressing.