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Rose harissa-roasted veg & chickpeas with Tenderstem and tahini vegan yogurt
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By Elly Curshen
Serves: 4
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:
Energy |
1,131kJ 271kcals |
---|---|
Fat | 13g |
Saturated Fat | 1.9g |
Carbohydrate | 24g |
Sugars | 9.8g |
Protein | 11g |
Salt | 0.5g |
Fibre | 8.6g |
This recipe was first published in September 2021.
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