Ingredients: (serves 2)
- 1 chopped onion
- 1 x 400g tin chickpeas
- 600g beetroot, peeled and cut into small wedges
- 2 cloves crushed garlic
- 5cm grated ginger
- 1 chopped red chilli
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 heaped tsp ground ginger
- 1/2 tsp ground turmeric
- 1 T vegetable oil
- 1 tsp sea salt
- 1 x 400g tin of coconut milk
- coriander leaves and coconut flakes to serve
Preheat the oven to 200 degrees or 180 degrees fan. Prepare your vegetables and put them in a roasting pan along with the drained chickpeas. Sprinkle the oil and spices over the top, mix well and then roast for 40 minutes. Take the pan out of the oven, add the coconut milk and then roast the vegetables for another 10 minutes.
Serve with rice or naan bread and scatter with coriander leaves and coconut flakes.
Recipe contributed by Rach from Rukmini Iyer’s book ‘The Green Roasting Tin’
