|I'd forgotten to add the zucchini at this stage- but you get the idea|
Warm Spiced Chickpea Salad
1/2 packet of chickpeas, soaked overnight, drained, rinsed, then boiled til tender
1 large kumara/orange sweet potato, cut into bite sized chunks
1 punnet of grape or cherry tomatoes
1/2 head of broccoli
A handful of beans, trimmed
1 zucchini, cut into mouth sized chunks
2 tblsp olive oil, plus extra for drizzling
1 onion, diced
2 eschallots, diced
2 tsp garam masala
Heat oven to 180C/350F.
Place kumara in a roasting dish. Drizzle with some olive oil. Mix to cover. Roast until tender, and edges browning (about an hour in my oven, but should be quicker in most). Place tomatoes on baking paper on a tray, drizzle with oil, and roast until tender as desired.
Steam or blanch broccoli, beans and zucchini.
Heat olive oil in a shallow fry pan. Add onions and eschallots. Fry until soft. Add garam masala and cook til fragrant.
Assemble chick peas, vegetables and onion mix in a large container.
Of course you could easily use tinned chickpeas, they are just so much nicer if you do them yourself. There is a bit of lead time, but basically no work, so they're pretty simple, and quick really. I probably had the equivalent of two 400 gm cans of chickpeas here.
Broccoli isn't my most favourite vegetable any more. It is frightfully good for you, and I did have half a head of it in the fridge, so in it went. You could substitute any vegetable you liked. I'd keep the kumara though, it really worked well. I only used the eschallots because they were lying about too, they do add a nice sweetness though.
It was a bit fiddly cooking the vegies in different ways, but I was just puttering around on a Sunday afternoon, and hadn't really planned this as a tactical strike. I should have just chucked them all in the oven to roast together I suspect.
Garam masala is a beautifully fragrant Indian spice blend. It's well worth seeking out.