Green harissa whipped chickpeas with roasted beetroot

Name: Green harissa whipped chickpeas with roasted beetroot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 500 g bunch beetroot, trimmed and peeled; 2½ tbsp olive oil; 1½ tsp cumin seeds; 400 g cans or 700g jar chickpeas, drained (reserving the liquid) and rinsed; 1 clove/s garlic, crushed; 1½ tbsp Ottolenghi Green Harissa; 2 tbsp tahini; ¼ tsp fine salt; 25 g pack mint, leaves torn; ¼ tsp nigella seeds; 4 Warm pitta or flatbreads, to serve (optional)

It may not strictly speaking be a bean, but the chickpea (or garbanzo bean) behaves in much the same way, so deserves an honorary mention. This vibrant, scoopable dish marries together two of our favourite ways to eat them: oven-baked until golden and crispy, and whizzed into a velvety dip. Roasted beetroot can be swapped for whatever veg are in season – butternut squash, carrots or even asparagus would be lovely.

5 out of 5 stars(2) Rate this recipe

VeganVegetarianHealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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500g bunch beetroot, trimmed and peeled
2½ tbsp olive oil
1½ tsp cumin seeds
2 x 400g cans or 700g jar chickpeas, drained (reserving the liquid) and rinsed
1 clove/s garlic, crushed
1½ tbsp Ottolenghi Green Harissa
2 tbsp tahini
¼ tsp fine salt
¼ x 25g pack mint, leaves torn
¼ tsp nigella seeds
4 Warm pitta or flatbreads, to serve (optional)

Preheat the oven to 200°C, gas mark 6. Cut the beetroot into thin wedges and tip onto a baking tray; drizzle over 1 tbsp oil and scatter over 1 tsp cumin seeds and a pinch of salt. Roast for 40-45 minutes or until tender. Meanwhile, on a separate baking tray, toss ½ of the drained chickpeas with ½ tbsp oil, the remaining ½ tsp cumin seeds and the garlic; roast for 15-20 minutes until golden and crisp.
Tip the remaining chickpeas into a food processor with the harissa, 1 tbsp tahini, 1 tbsp of the chickpea liquid, the remaining 1 tbsp oil, the salt and 2 ice cubes. Whizz until smooth and creamy, adding more chickpea liquid if needed. Spread the purée onto a plate, then spoon over the roasted chickpeas and beetroot. Drizzle over the remaining 1 tbsp tahini and scatter over the mint leaves and nigella seeds. Serve with pitta or flatbread, if liked.

And to drink...

Dry or off-dry aromatic whites are best with harissa: try Blueprint Grüner Veltliner, Austria, which is bright and zesty with plenty of tropical fruit and hints of citrus and white pepper.

Typical values per serving when made using specific products in recipe