Mediterranean kumara, roast chickpeas, parsley, tomato salsa, caramelised onions and tahini

 Cook time: 40 minutes

Ingredient

Onions 3

Orange kumara 750g

Chickpeas 2 tin

Wedge spice mix

Jalapeno tomato salsa

Coriander and parsley

Tahini garlic sauce

Instructions

1

Preheat the oven to 200 degrees Celsius.
Put a large pot of salted water on to boil.
Peel cut in half and thinly slice the onions. Place them in a pan with a little oil. Cook on medium low heat stirring regularly for about 20 mins until dark and sweet. After 10 mins add a pinch of salt and sugar.

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

While the kumara and chickpeas are baking, prepare the tomato salsa.

Remove the parsley leaves from the stalk. Chop the parsley and coriander.

4

Serve the roast kumara and chickpeas topped with onions, drizzled with tahini sauce and salsa then sprinkle over herbs.

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