Chickpea Recipes - November 27, 2022

Root Veg Traybake with Harissa Chickpeas, Tahini + Dukkah

Name: Root Veg Traybake with Harissa Chickpeas, Tahini + Dukkah
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 3
Ingredients: 1 celeriac (400g), peeled and cut into 6 wedges; 2 baking potatoes, skin-on, each cut into 8 wedges; ½ small kabocha, crown prince pumpkin, or butternut squash, skin-on, seeds removed and cut into 6 wedges; 2 tbsp tomato paste; 75ml olive oil; 500ml chicken or veg stock; 1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins); 1 ½ tbsp rose harissa paste; 1 lemon; 10g dill leaves, roughly chopped; 2 tbsp dukka, shop-bought or homemade

Rated 3.0 stars by 31 users

Servings

Prep Time

10 minutes

Cook Time

1 hour

Author:

Yotam Ottolenghi

When Ottolenghi meets BEANS meets the best of winter's produce, magic happens. This recipe is from his book Extra Good Things.

"This dish was born out of a fridge clean-out, and is a great way to use up whatever root vegetables you have. Whatever your combination, just keep the total net weight the same. Serve this as a veggie main, along with a simple salad."

Photo credits: Oksana Ritchie @oksanaritchie.

Ingredients

1 celeriac (400g), peeled and cut into 6 wedges
2 baking potatoes, skin-on, each cut into 8 wedges
½ small kabocha, crown prince pumpkin, or butternut squash, skin-on, seeds removed and cut into 6 wedges
2 tbsp tomato paste
75ml olive oil
500ml chicken or veg stock
1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins)
1 ½ tbsp rose harissa paste
1 lemon
10g dill leaves, roughly chopped
2 tbsp dukka, shop-bought or homemade