Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 240C/220C fan/gas 7. Put the vegetables and chopped lemon in a large flameproof roasting tin and drizzle with 1 tbsp oil. Massage into the veg so they are all well coated, then put the tin on the hob and fry, stirring, for 5 mins until starting to char. Stir in two handfuls of the chickpeas, and roast in the oven for 15 mins.

  • STEP 2

    Put the rest of the chickpeas in a bowl with the garlic, tahini, yogurt, lemon juice and 3 tbsp water, and blitz with a stick blender until really smooth and thick.

  • STEP 3

    Spoon the yogurt tahini onto two plates and top with the roasted veg, pomegranate seeds and parsley. Season with black pepper and a drizzle of extra oil, if you like.

RECIPE TIPS
MAKE AHEAD

Save time and make this the night before. If you're taking it for a packed lunch, just layer the yogurt and veg in containers and keep in the fridge.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.13 ratings
Advertisement
Advertisement
Advertisement