Pic of Spicy chickpeas with roasted bunched beets and their tops

Spicy chickpeas with roasted bunched beets and their tops

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Salads

Spicy chickpeas with roasted bunched beets and their tops

Starter Serves 4 50 min
Crisp roasted chickpeas, tender, sweet cubes of roasted beetroot and wilted beet tops. This is a super nutritious dish that's good on it's own for a light lunch or dinner, especially topped with a dollop of yoghurt or crumbled feta and a sprinkling of chopped coriander or parsley.

Ingredients

  • 1 bunch beetroot, with leaves
  • olive oil
  • 400g tin chickpeas, rinsed and drained
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp chilli powder
  • lemon juice
  • salt and pepper

Method

Prep time: 15 min
Cooking time: 35 min

  • Step 1

    Preheat oven to 200°C/Gas 6.

  • Step 2

    Cut the leaves from the beetroot. Trim, wash and peel. Cut the beetroot stems into short lengths and wash them and the leaves, then leave to drain.

  • Step 3

    Cut the beetroot into wedges and toss in just enough oil to coat. Season.

  • Step 4

    Pat the chickpeas dry with kitchen paper. Toss on another baking tray with just enough oil to coat.

  • Step 5

    Put the beetroot in the oven for about 30 minutes until tender. After the beetroot has been in the oven for 10 minutes, add the chickpeas.

  • Step 6

    Remove both from the oven and toss the chickpeas in the spices.

  • Step 7

    Heat a little oil in a large frying pan. Add the beetroot stems and fry for a minute or two. Add the leaves and stir to wilt.

  • Step 8

    Add a good squeeze of lemon, toss in the beetroot and chickpeas and stir. Check the seasoning before serving.