This recipe used up the last of my beetroot from the garden. I forgot to take a photo so this is the one from the web – recipe taken from BBC goodfood.
We had this for lunch with flatbreads and it was delicious and the baked chickpeas give a lovely crunchy texture.
If you have time make your own harissa, it is very quick and easy.
Ingredients (W available from Weigh Ahead)
• 8 raw baby beetroots , or 4 medium, scrubbed (purple, yellow or a mixture of the two)
• 1 tbsp za’atar (W)
• 1 tbsp sumac (W)
• 1 tbsp ground cumin (W)
• 400g can chickpeas , drained and rinsed (W sell dried)
• 2 tbsp olive oil (W)
• 1 tsp lemon zest
• 1 tsp lemon juice
• 200g Greek yogurt
• 1 tbsp harissa paste (W sell a few different chilli sauces if you don’t have harissa)
• 1 tsp crushed red chilli flakes (W)
• mint leaves , roughly chopped, to serve
• STEP 1
Heat oven to 220C/200C fan/gas 7. Halve the beetroots. Or quarter them if you’re using medium ones or bigger. Mix all the spices together. On a very large baking tray or 2 smaller ones, mix the chickpeas and beetroot with the oil. Season well with sea salt and sprinkle the spices over. Mix again. Roast for 30 mins or until crisp at the edges.
• STEP 2
While the vegetables are cooking, mix the lemon zest and juice and some salt with the yogurt. Swirl the harissa through and thickly spread onto a platter or shallow bowl. Top with the beetroot and chickpeas, and sprinkle with the chilli flakes and mint.