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Recipes

Roast Veggies with Crispy Chickpeas, Roasted Nuts & Tahini Mayo

120 mins
Serves 4-6
Savoury pancakes

Ingredients

4 potatoes
4 carrots
2 kumara
2 beetroot
2 parsnips
1 broccoli
1 cauliflower
2 Tbsp olive oil
3 Tbsp fresh rosemary, roughly chopped
1 tsp salt
¼ tsp cracked black pepper
1 x 400g can or home cooked chickpeas
1 cup mixed nuts, raw
1 tsp smoked sweet paprika or cumin powder
½ tsp salt
¼ tsp cracked black pepper
2 Tbsp olive or neutral oil
½ cup parsley or coriander, roughly chopped
½ cup olives, sliced (optional)

TAHINI MAYO

¼ cup tahini

¼ cup plain yoghurt, dairy or alternative
1 clove garlic, crushed

zest and juice of 2 lemons

2 tsp pomegranate molasses (optional)
¼ cup extra virgin olive oil

¼ tsp Himalayan sea salt

Directions

1. Gather your ingredients and pre-heat the oven to 200°C. 

2. Measure: 2 Tbsp rice bran or any neutral oil into a large roasting pan and put into the oven while it is heating.

3. Meanwhile prepare the following vegetables chopped into bite sized pieces:
4 potatoes
4 carrots
2 kumara
2 beetroot
2 parsnips
1 broccoli
1 cauliflower

3. Put the root vegetables in a large bowl and toss together with: 

2 Tbsp olive oil
3 Tbsp fresh rosemary, roughly chopped
1 tsp salt
¼ tsp cracked black pepper

4. Remove the hot pan from the oven and carefully transfer the seasoned vegetables and roast for 45 minutes to 1 hour, turning a couple of times during cooking.

5. Meanwhile add the broccoli and cauliflower to the seasoning bowl with an additional 2 Tablespoons olive oil and toss to coat. These will be added towards the end of cooking.

6. Then drain:
1 x 400g can or home cooked chickpeas
Rinse and pour onto a dry tea towel or paper towel to remove moisture then make the tahini mayo (see below).

7. After 30 minutes or so, add the broccoli and cauliflower to the roasting pan and cook for a further 10 minutes. Add the chickpeas and:
1 cup mixed nuts, raw
1 tsp smoked sweet paprika or cumin powder
½ tsp salt
¼ tsp cracked black pepper
2 Tbsp olive or neutral oil
To the bowl and toss to coat. 

8. Pour into another roasting pan or ovenproof dish and add to the oven. Cook for 10 minutes, giving it a mix after five minutes.

9. To finish the dish, prepare:
½ cup parsley or coriander, roughly chopped
½ cup olives, sliced (optional)

10. Remove the roasting pans from the oven and tip the chickpea and nut mix on top of the other roasted vegetables, scatter over the parsley and olives, drizzle liberally with the tahini mayo and serve.

TAHINI MAYO - Makes 1 cup (250ml)

This makes enough mayo for two or three servings. It is also delicious as a dip, in a wrap or as a dressing.

1. Gather your ingredients and prepare the following into a food processor or bowl:
¼ cup tahini

¼ cup plain yoghurt, dairy or alternative
1 clove garlic, crushed

zest and juice of 2 lemons

2 tsp pomegranate molasses (optional)
¼ cup extra virgin olive oil

¼ tsp Himalayan sea salt

a few cracks of black pepper

2. Whizz or mix together well until smooth. Store in a covered jar in the fridge, it will thicken in the fridge also.