Ingredients
- 1 large sweet potato 2-5-3cm diced (ca. 400 g)
- 3-4 small red onion, cut into wedges (300g)
- 3 medium carrots, peeled, then cut in half and sliced (ca. 400 gram)
- 2 tablespoon olive oil, divided (plus more to finish)
- 400 g can organic chickpeas, drained and rinsed
- 2 tablespoons za'atar, divided
- 1/4 teaspoon chili flakes
- 2 tablespoons freshly squeezed lemon juice
- 50 gram feta, crumbled (or more)
- 3 tablespoons fresh mint leaves, slivered
- 2 tablespoons, lightly toasted pine nuts (or pistachios)
Instructions
- Preheat oven to 220°C/425°F and line two baking sheets with parchment paper.
- In a large bowl, toss the vegetables with 1 1/2 tablespoons olive oil and 1 tablespoon za’atar until well coated. Transfer to one of the baking sheet and arrange in a single layer. Season with salt and pepper.
- Place chickpeas in the same bowl, toss with remaining olive oil, za’atar and chili flakes. Place on the second baking sheet.
- Place both in oven, and bake for 25 minutes, or until tender (switching trays after 15 minutes)
- Transfer the vegetables and chickpeas to a serving platter; drizzle with lemon juice and a little olive oil. Scatter the crumbled feta, mint and pine nuts on top. Serve and enjoy!
Nutrition
Notes
- Za’atar and sumac can both be found online. Otherwise, check out your local Turkish market or speciality spice market. I often buy mine at the spice stand at my local farmers market.