Ingredients
For the vegetables:
- 1 medium sweet potato, cut into chunks (400 g)
- 1 medium red onion, cut into wedges
- 2 small parsnips, peeled and sliced diagonally into pieces
- 1 large carrot, peeled and sliced diagonally into pieces
- 2 tbsp olive oil
- 1/4 tsp cayenne pepper (reduce to 1/8 tsp for less spice)
- 1/2 tsp sweet paprika
- 1 tbsp sesame seeds
- sea salt, to taste
For the chickpeas:
- 1 x 400 g can organic chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper, to taste
For the herbed tahini sauce:
- 3 tablespoons tahini (stirred well)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons finely chopped fresh parsley, plus more for garnish
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sea salt, or to taste
- freshly ground black pepper, to taste
- 2–3 tablespoons cold water, to thin
Instructions
- Preheat the oven: Preheat the oven to 425ºF / 220ºC (200°C fan-assisted) and line a large baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, combine the sweet potato, red onion, parsnips, and carrot. Toss with olive oil, cayenne pepper, paprika, sesame seeds, and a pinch of salt until evenly coated. Spread them out onto the prepared baking sheet in a single layer, ensuring they are not crowded for even roasting.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20 minutes.
- Prepare the chickpeas: While the vegetables are roasting, in a small bowl, mix the chickpeas with olive oil, ground cumin, salt, and pepper. Stir until the chickpeas are fully coated.
- Add the chickpeas: After 20 minutes, remove the baking sheet from the oven. Toss the vegetables gently to ensure even cooking, then scatter the seasoned chickpeas evenly over and around the vegetables. Return the baking sheet to the oven and roast for an additional 20 minutes. For extra crispness, broil for 2–3 minutes at the end, keeping a close eye to avoid burning.
- Make the tahini sauce: While the vegetables and chickpeas finish roasting, whisk together tahini, lemon juice, olive oil, parsley, cumin, salt, and pepper in a medium bowl. Gradually add 2–3 tablespoons of cold water, whisking after each addition, until the sauce reaches your desired creamy consistency.
- Serve: Remove the baking sheet from the oven. Plate the roasted vegetables and chickpeas, then drizzle generously with the tahini sauce. Garnish with additional fresh parsley, and serve immediately. Enjoy!
Nutrition
Notes
- Enjoy as is, or serve over a bed of arugula or cooked grains like quinoa for a more filling meal.
- Add a drizzle of olive oil or a squeeze of lemon for extra flavour.
- Feel free to customise the vegetables based on what's in season or available.