Midday
Chickpea and roasted vegetable bowl with tahini
One tray in the oven, one sauce in a jar, assembled in a bowl.
VeganServes 215 minutes to prepare, 30 to cook
What goes in
- Tin of chickpeas, drained400 g
- Aubergine, cubed1
- Red onion, in wedges1
- Red pepper, in strips1
- Olive oil3 tbsp
- Ground cumin1 tsp
- Tahini2 tbsp
- Lemon1
- Garlic clove, crushed1
What to do
- Heat the oven to 220°C. Toss the aubergine, onion and pepper with two tablespoons of the oil and the cumin.
- Roast for twenty minutes on a large tray, giving everything room — crowded vegetables steam instead of roasting.
- Add the chickpeas and the last of the oil, and roast ten minutes more, until the chickpeas have gone slightly crisp.
- Whisk the tahini with the lemon juice, the garlic and three tablespoons of cold water. It will seize, then loosen into a pale sauce.
- Pile everything into bowls and spoon the tahini over.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
Aubergine → whatever is in the drawer — courgette, squash, fennel
Tahini → smooth peanut butter, loosened the same way