Roasted vegetable, chickpea and hummus bowl

Roasted vegetable, chickpea and hummus bowl

Ingredients

serves 2
  • •¼ cauliflower, chopped into florets
  • •½ pepper, chopped
  • •½ red onion, quartered (optional)
  • •1 400g can chickpeas, drained and rinsed
  • •1 tbsp olive oil
  • •½ tsp cumin
  • •¼ tsp garlic powder
  • •½ tsp turmeric
  • •½ tsp smoked paprika
  • •Pinch chilli flakes
  • •8 olives
  • •¼ cucumber, chopped
  • •100g baby plum tomatoes, chopped
  • •4 tbsp hummus (see recipe)
  • •2 pitta breads, warmed

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray. Add the cauliflower, pepper, chickpeas, and onions. Drizzle with olive oil, sprinkle over the spices, and mix well until coated. Roast for 25–30 minutes, until the veggies start to brown.
  2. 2. Make the hummus.
  3. 3. Assemble the bowls with a bed of hummus, followed by the cucumber, tomatoes, olives and roasted veggies. Serve with pitta bread.
Baker Beanie Author

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