On my first day of the vegetarian week challenge here in the UK I was feeling inspired by some recipes I had seen of roasted chickpeas and wanted to add some veggies to it so I played a bit.
In a large bowl mix Harissa paste, crushed garlic, chopped fresh mint and parsley, good quality olive oil, salt and black pepper.
Mix it all together with a tin of drained and rinsed chickpeas and a bunch of small carrots (I left the smaller carrots whole but sliced bigger ones in half length way for even cooking)
Lay on a large oven tray on a single layer if possible and bake on a preheated oven for about 40 minutes turning half way though cooking.
I served it with some grill mackerel but if you don’t eat fish the next day I ate the leftovers with a poached egg on top and it tasted even better 😋
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