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Chickpeas with Roasted Vegetables

Chickpeas with Roasted Vegetables

According to the latest nutritional research chickpeas are one of the healthiest additions to your diet.
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You Will Need:

Main Dish
  • 1 red bell pepper, seeded and cut into strips
  • 1 yellow/orange bell pepper, seeded and cut into strips
  • 4 small baby marrows, sliced on the diagonal, ½ cm thick
  • 2 medium onions, cut into eighths and broken into leaves
  • ¼ cup (60 ml) Ina Paarman's Creamy Herb Dressing
  • 2 t (10 ml) ground cumin
  • 400 g tin of chickpeas, drained
  • ¼ cup (60 ml) parsley, chopped
  • Ina Paarman's Braai & Grill Seasoning
Main Dish
  • 1 red bell pepper, seeded and cut into strips
  • 1 yellow/orange bell pepper, seeded and cut into strips
  • 4 small baby marrows, sliced on the diagonal, ½ cm thick
  • 2 medium onions, cut into eighths and broken into leaves
  • ¼ cup (60 ml) Ina Paarman's Creamy Herb Dressing
  • 2 t (10 ml) ground cumin
  • 400 g tin of chickpeas, drained
  • ¼ cup (60 ml) parsley, chopped
  • Ina Paarman's Braai & Grill Seasoning

Method:

Adjust the oven rack to the middle position. Preheat the oven to 220 °C.

Toss the peppers, marrows and onions with Herb Dressing and cumin.

Spread out in a swiss roll pan or large ovenproof dish and bake for 30 - 35 minutes until vegetables are tender and browned.

Toss the drained chickpeas with the roasted vegetables and add chopped parsley.

Season to taste with Braai & Grill Seasoning and serve warm or at room temperature.

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