Save to your scrapbook
Rose harissa-roasted veg & chickpeas with Tenderstem and tahini vegan yogurt
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
By Elly Curshen
1 red pepper, deseeded and diced
1 red onion, diced
400g baby plum tomatoes
2 courgettes, cut into 1cm slices
400g can chickpeas, drained and rinsed
3 tbsp rose harissa
1 tbsp olive oil
200g Tenderstem broccoli, trimmed
5 tbsp vegan oat yogurt alternative
1 tbsp Cooks’ Ingredients Tahini
1. Preheat the oven to 220ºC, gas mark 7. Tip the pepper, onion, tomatoes, courgettes and chickpeas into a large mixing bowl and add the rose harissa and olive oil. Season and mix well.
2. Transfer to a large ovenproof dish and roast for 30 minutes, or until charred on the edges. Meanwhile, steam or boil the broccoli until just tender.
3. Combine the yogurt alternative with the tahini. Season to taste and set aside.
4. When the veg is cooked, spread a puddle of tahini yogurt onto 4 plates, top with the vegetables and serve the broccoli on the side.
Typical values per serving:
This recipe was first published in September 2021.