Roasted Vegetables with Pears, Chickpeas and Spinach

Ingredients

• 300 g chickpeas (canned; drained weight)
• 600 g large sweet potatoes (1 large sweet potato)
• 140 g red onions (2 red onions)
• 3 tbsp olive oil
• 1 tsp grated oregano
• Salt
• 300 g Pears (2 Pears)
• 5 g Basil (1 handful)
• 1 tbsp Lemon Juice
• 3 tbsp vegetable broth
• Pepper
• 100 g Baby spinach
• chili flakes

Instructions

1. 1.

   Rinse and drain the chickpeas. Peel, wash and cut the sweet potatoes into strips. Peel and slice the onions into rings.

2. 2.

   Spread onion rings with chickpeas and sweet potato strips on a baking sheet lined with parchment paper, drizzle with 2 tbsp olive oil, sprinkle oregano and salt. Roast in a preheated oven at 200 °C (180 °C fan) for about 15 minutes.

3. 3.

   Meanwhile, peel, wash, halve, core and cut the pears into strips. Add them to the baking sheet with the potatoes and bake for another ~20 minutes.

4. 4.

   In the meantime, wash, dry and chop basil leaves. Mix with lemon juice, broth and remaining olive oil; season with salt and pepper.

5. 5.

   Wash, dry and spin the spinach, then plate it. Top with roasted vegetables, drizzle with the basil dressing and sprinkle chili flakes.