Name: Cumin, Chickpea & Tzatziki One-Pan Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 can chickpeas drained rinsed; 1 tsp ground cumin; 3 carrots peeled sliced lengthways; 1 sweet potato peeled sliced thinly lengthways; 1 red onion peeled cut into wedges; 1 orange cut into wedges; 1 bunch kale leaves removed torn washed; 2 tbs olive oil; 1 handful baby spinach leaves; 1/4 cup tzatziki; 1 pinch Himalayan pink rock salt; 1 tsp sesame seeds *to decorate; 1 tsp chilli flakes *to decorate

by Jess Sepel Last updated on 07/10/2019

A super healthy side dish packed with loads of flavour and antioxidants. - Jess Sepel

Ingredients

1 can chickpeas drained rinsed
1 tsp ground cumin
3 carrots peeled sliced lengthways
1 sweet potato peeled sliced thinly lengthways
1 red onion peeled cut into wedges
1 orange cut into wedges
1 bunch kale leaves removed torn washed
2 tbs olive oil
1 handful baby spinach leaves
1/4 cup tzatziki
1 pinch Himalayan pink rock salt
1 tsp sesame seeds *to decorate
1 tsp chilli flakes *to decorate

Method

Step 1

Preheat the oven to 180C.
Step 2

Line a baking tray with baking paper and add the chopped carrot and sweet potato. Arrange the chopped red onion and orange wedges around the other vegetables and drizzle with 1 tbs olive oil. Season with salt and roast in the preheated oven for 20-25 minutes.
Step 3

After 20-25 minutes, remove the tray from the oven and add the chickpeas and kale, spreadingly even across. Drizzle over the remaining olive oil, sprinkle with the cumin and season with salt. Return to the oven for a further 15-20 minutes, or until the chickpeas are golden and the kale is crispy.
Step 4

Remove the tray from the oven, add the baby spinach leaves and dollop over tzatziki. Sprinkle with sesame seeds, chilli and a little more cumin, if desired.