Roasted Vegetables and Chickpea Cream

Ingredients

• 350 g dried chickpeas
• 2 cloves garlic
• Salt
• 3 tbsp tahini (glass)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Cumin powder
• 600 g small new potatoes
• 3 red bell peppers
• 2 Zucchini
• 30 ml olive oil
• 2 tbsp chives
• 1 tbsp chopped rosemary
• Salt
• black pepper (ground)

Instructions

1. 1.

   Soak the chickpeas overnight, then drain and simmer in a pot covered with water for about 30 minutes until tender. Transfer to a colander, rinse under cold water. Blend into a smooth puree with an immersion blender. Peel and finely grate the garlic cloves with a pinch of salt. Add to the chickpeas along with tahini, olive oil, lemon juice, and cumin; season to taste.

2. 2.

   Meanwhile, wash the potatoes and cut them into wedges. Wash, trim, and chop the bell peppers into pieces. Wash, trim, and roughly cube the zucchini.

3. 3.

   Preheat the oven to 180 °C fan (about 350 °F).

4. 4.

   Toss the vegetables and potatoes in a baking dish or sheet pan with olive oil, chives, and rosemary. Season with salt and pepper. Roast for 35–40 minutes until the potatoes are tender. Serve straight from the dish with the chickpea cream on the side.