Salads
Spicy chickpeas with roasted bunched beets and their tops
Crisp roasted chickpeas, tender, sweet cubes of roasted beetroot and wilted beet tops. This is a super nutritious dish that's good on it's own for a light lunch or dinner, especially topped with a dollop of yoghurt or crumbled feta and a sprinkling of chopped coriander or parsley.
Ingredients
- 1 bunch beetroot, with leaves
- olive oil
- 400g tin chickpeas, rinsed and drained
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp chilli powder
- lemon juice
- salt and pepper
Method
-
Step 1
Preheat oven to 200°C/Gas 6.
-
Step 2
Cut the leaves from the beetroot. Trim, wash and peel. Cut the beetroot stems into short lengths and wash them and the leaves, then leave to drain.
-
Step 3
Cut the beetroot into wedges and toss in just enough oil to coat. Season.
-
Step 4
Pat the chickpeas dry with kitchen paper. Toss on another baking tray with just enough oil to coat.
-
Step 5
Put the beetroot in the oven for about 30 minutes until tender. After the beetroot has been in the oven for 10 minutes, add the chickpeas.
-
Step 6
Remove both from the oven and toss the chickpeas in the spices.
-
Step 7
Heat a little oil in a large frying pan. Add the beetroot stems and fry for a minute or two. Add the leaves and stir to wilt.
-
Step 8
Add a good squeeze of lemon, toss in the beetroot and chickpeas and stir. Check the seasoning before serving.