This is a perfect dish as the weather gets cooler and food starts to get more robust. Warm root vegetables roasted with a touch of maple syrup to bring our their natural sweetness, topped with spiced chickpeas, harissa dressing and lots of fresh herbs. Serve it warm or cold, as a side or main and the leftovers make a great addition to a salad the next day.
Maple Roasted Vegetables with Spiced Chickpeas
Maple roasted vegetables
2 small sweet potatoes, peeled and cut into wedges
3 parsnips, peeled and cut into wedges
3 carrots, peeled and cut into wedges
1 fennel, cut into wedges
1 beetroot, cut into wedges
4 shallots, peeled
1/4 jap pumpkin, cut into wedges
a handful of brussel spouts, cut in halves or quarters
coconut or olive oil for roasting
2 tbspn maple syrup
1 can chickpeas, rinsed and drained
1/2 tspn each cinnamon, cumin, ground coriander, paprika
1/2 tspn salt flakes
1/4 tspn cayenne pepper
1 tbspn oil
zest of 1 lemon
3 tbspn olive oil
1 tspn harissa
juice of half a lemon
1 tspn honey or maple syrup
pinch of salt
1 tspn white balsamic vinegarChopped parsley and/or coriander to serve
Chopped parsley and/or coriander to serve
Preheat the oven to 190C. Place the vegetables on two roasting trays being careful not to overcrowd them. Spray with oil and drizzle over maple syrup. Sprinkle with salt and roast for 40-50 minutes (until tender and golden).
Combine dressing ingredients. Taste and adjust if necessary.
In a large non-stick fry pan, heat the oil and add the spices. Add the chickpeas and toss well to coat in the spices and keep cooking the chickpeas for about 3 minutes until fragrant and warm. Add the lemon zest and toss again.
Place the vegetables on a large serving dish, top with the chickpeas. Drizzle over dressing and finish with chopped fresh herbs.