Katie Lolas - Maple Tahini Chickpeas with Roast Veg
- Prep: 30 mins
- Cook: 15 mins
- Serves: 4
Ingredients
- 2/3 cup uncooked couscous
- 1 x 400g can of chickpeas drained
- 2 large carrots, peeled & chopped
- 1 red onion, chopped
- 4 cups broccolini, chopped
- 2 tablespoon olive oil
- salt & pepper
- Tahini Dressing
- 2 tablespoon tahini
- 2 tablespoon water
- 2 teaspoon maple syrup
- 2 teaspoon lemon juice
Method
Katie says “Tahini is a paste made out of sesame seeds and it is DELISH! This versatile, meat-free Middle Eastern number can be enjoyed reheated or straight from the fridge.”
- Cook couscous on your cooktop according to package directions. Set aside to cool. Pre-heat oven to 220°C
- Toss the chickpeas, carrots, onion, and broccolini in a large bowl with oil; season with salt and pepper, and arrange on 1-2 baking sheets. Bake in the oven for 15 minutes, until veggies are soft
- While veggies and chickpeas are roasting, shake together the tahini dressing ingredients
- Divide the cooked couscous and carrots/broccolini/onion/chickpeas onto plates and drizzle with tahini dressing.
Storage: Store in the fridge for up to 4 days. You may enjoy this cold or re-heated.
The Un-Glossy
The Un-Glossy, a celebration of real family life because we know it isn’t always picture perfect. The messy kitchens, temper tantrums, happy tears, belly and the purest love you can find.
