Sheet Pan Harissa Chickpeas with Roast Veg
Servings: 4 serves
Ingredients
- 2 x 400g tins chickpeas, drained and dried
- 1/2 cauliflower, in florets
- 4 carrots, in chunks
- 1 red onion, in wedges
- 3 tbsp harissa paste
- 60 mL olive oil
- 1 tsp ground cumin
- 200 g Greek yoghurt
- 1/2 bunch fresh coriander
- 1 lemon
Instructions
- Preheat oven to 220°C fan.
- Combine harissa, oil, cumin, salt in a large bowl. Add cauliflower, carrots, onion. Toss.
- Add chickpeas. Toss again.
- Spread on a large sheet pan. Roast 25 minutes, tossing once at 15 min, until vegetables are tender and chickpeas are crispy.
- Serve with a dollop of yoghurt, fresh coriander, a squeeze of lemon.