A Middle Eastern veg bake with roasted chickpeas, hummus & egg
This is my first post since self-isolation began. After a period of feeling quite low and wanting to be invisible (which worked very well with the government’s guidance) I am back in the game - cooking, filming and sharing recipes! And it feels so good.
I have made a IGTV video a few days ago which had the most wonderful feedback. I still don’t understand Instagram’s algorithm but foe whichever reason this recipe became a winner! So I am sharing it here and you can follow along on my IGTV channel.
Hope you enjoy this super quick and nutrient-packed dinner! Love to all 💖
Ingredients
1 carrot
1 med potato
1 red pepper
1 red onion
1 small broccoli
Or any other veg you have
1 tin of chickpeas rinsed
100ml olive oil
1 tsp smoked paprika
1 tsp ground coriander
1 tsp cumin seeds
1 tsp sumac
Generous pinch of salt
6-minute jammy eggs
Hummus
Harissa
Chop up all the veg in equal sized chunks.
In a bowl mix the olive oil with spices.
Put all the veg apart from red onion and toss them until evenly coated.
Spread them out on a roasting tray and send to a preheated oven to roast at 180C for 30 min
Then coat the red onion and the chickpeas. Put on a separate try and roast for 15 mins or so.
To serve smudge the hummus topped with harissa. Add the roasted veggies and put an egg on top. Zest some lemon and a bit more of sumac and salt.