A Bowl of Garlicky Roasted Sweet Potato Wedges, Sautéed Kale, Crunchy Roasted Curry Chickpeas
Ingredients
- To make the crunchy roasted chickpeas: preheat oven to 190-200C. Drain + rinse 1 tin of chickpeas and add them to a bowl with a glug of olive oil
- 1 tsp cornflour
- 2 tsp curry powder
- a pinch of paprika + plenty of salt. Spread out on your baking sheet + roast for around 15-20 mins until crispy
