ROASTED BEETROOT WITH ZA’ATAR, CHICKPEAS & HARISSA YOGURT ...
This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot - a satisfying vegetarian supper for two
Provided by Jennifer Joyce
Categories Dinner, Lunch, Side dish, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 493 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 11 grams fiber, ProteinContent 19 grams protein, SodiumContent 1.4 milligram of sodium
CONFIT TANDOORI CHICKPEAS RECIPE - BBC FOOD
Ottolenghi’s chickpeas are for sharing – serve with flatbread for dipping, lime wedges and a herby yoghurt dressing.
Provided by Yotam Ottolenghi
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 170C/150C Fan/Gas 3.
- Roughly crush the cumin and coriander seeds in a pestle and mortar. Combine the crushed spices with the drained chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato purée, turmeric, chilli flakes, chilli powder, sugar, oil and salt in a large, ovenproof saute pan for which you have a lid. Stir to combine, then cover and cook in the oven for 1¼ hours or until the aromatics have softened and the tomatoes have broken down. Stir once halfway through the cooking time.
- To make the yoghurt dressing, combine 1 tablespoon lime juice with the mint, coriander, crushed garlic, yoghurt and salt in the small bowl of a food processor. Blend until smooth.
- Serve the chickpeas directly from the pan (or transfer them to a shallow serving platter), with the yoghurt and lime wedges in separate bowls and warm pitta or flatbread, if you wish.
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ROASTED BEET HUMMUS | MINIMALIST BAKER RECIPES
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Jan 11, 2018 · The magic of this 4-ingredient, easy recipe starts with cooked chickpeas. I went for canned because: easy. But I also suspect you could use home-cooked if that’s your thing.. The #1 crispy tip is to rinse, drain really well, then dry really well.Like, really, really well. The less moist (ew, sorry) the chickpeas …
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I FINALLY FIGURED OUT HOW TO MAKE THE CRISPIEST ...
3. When they’re dry, toss the chickpeas with 1 tablespoon olive oil and ¼ teaspoon each kosher salt and freshly-ground black pepper. Carefully remove the baking sheet from the oven, place the chickpeas …
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Aug 16, 2019 · Roasted makhana recipe – makhana or phool makhana or lotus seeds is an ingredient I have seen often living in India.I have had makhana kheer before and also had the roasted makhana many times. We also make …
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