CHICKPEAS WITH ROASTED VEGETABLES

An Ina Paarman recipe!

Chickpeas combined with roasted vegetables make this a delicious, nutritious vegetarian winner. You can use whatever vegetables that you like.

• 1 red & 1 yellow peppers, seeded and cut into strips
• 4 small baby marrows, sliced on the diagonal ½ cm thick
• 2 medium onions, cut into eights and broken into leaves
• ¼ cup Ina Paarman’s Herb Salad Dressing – or similar
• 10ml ground cumin
• 1 400g can of chickpeas, drained or prepare your own
• ¼ cup chopped parsley
• Braai & Grill Seasoning – or seasoning of your choice

Preheat oven to 220oC. Toss the peppers, marrow and onion with herb dressing and cumin. Spread out in a swiss roll pan or large ovenproof dish and bake for 30-35 minutes until vegetables are tender and browned. Toss the drained chickpeas with the roasted vegetables and add chopped parsley. Season to taste and serve warm.