Roasted Winter Vegetables with Lentils and Chickpeas
Ingredients
- 2 tbsp olive oil
- 1 can chickpeas
- 1 sweet potato, chopped
- 1 red onion, sliced into wedges
- 2 carrots, chopped
- 2 parsnips, chopped
- Fresh rosemary & thyme sprigs
- Salt & pepper
- 1 250g pouch Merchant gourmet Puglia Lentils with Truffle Oil
- 2 tbsp tahini
- 1 tbsp maple syrup
- 4 tbsp hot water
Preparation
Preheat oven to 180°c
Drain and rinse the chickpeas then tip onto a tea towel and rub them dry them, allowing the skins to come off
Discard the skins and tip into a bowl with 1 tbsp oil and mix well
Pour the chickpeas onto a baking tray and bake for 30-40 minutes until golden and crispy
Next prepare all the vegetables, place onto a baking tray with the fresh rosemary and thyme, spray with oil spray. Roast for 30 minutes until golden and tender, turning the veg half way through
Once cooked, remove the chickpeas and roasted veg from the oven, season both with salt and pepper. Heat the lentils in the microwave
To serve divide the veg, chickpeas and lentils evenly. Add the tahini, maple syrup, pinch of salt and hot water to a small bowl and stir
Spoon the tahini dressing over the veg
