Spicy roasted vegetables with chickpeas
https://www.coop.co.uk/recipes/spicy-roasted-vegetables-with-chick-peas
A super quick vegan dinner
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Feeds
2
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 38g
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Ingredients
- 150g cauliflower
- 1 large carrot, peeled
- 1 parsnip, peeled
- 1/2 onion, peeled
- 1 red pepper, deseeded and quartered
- 2 tbsp sunflower oil
- 1 1/2 tsp ground cumin
- 400g can Co-op chickpeas, drained and rinsed
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Line a large roasting tin with foil
- Cut the cauliflower into small florets, cut the carrot and parsnips into batons and chop up the onion and pepper
- Mix the oil and cumin in a large bowl and season with ground black pepper
- Add all the vegetables and toss well
- Put in the roasting tin, drizzle over any excess oil and cook in the oven for 15 minutes
- Add the chickpeas and stir, then return to the oven for another 10 minutes
- Heat the naan bread just like it says on the pack and serve with the vegetables
