roasted beetroot & chickpeas recipe
Beetroot and chickpeas are one of my favourite combos in a summer salad, but this time I decided to team them up in a winter warmer with a taste of Morocco! This is a lovely balanced meal option for vegetarians, or an ideal side paired with slow cooked lamb. It is packed full of good dietary fibres and prebiotic goodness for help naturally improve and support your whole family’s gut health.
2 onions, chopped finely
2 beetroots, peeled and chopped or sliced
1 small cauliflower, cleaned and cut into small florets
240g cooked chickpeas
750g natural yoghurt or kefir or 700ml coconut milk
2 cloves garlic chopped finely
2 tablespoon hot smoked paprika
2 tablespoon ground cumin
2 tablespoon olive oil
Fresh coriander for serving
Preheat oven at 180°C.
On a baking sheet, spread the chopped beetroot, chopped garlic, drizzle with olive oil, balsamic vinegar and a twist of pepper.
Slide in the oven for about 15 minutes.
In the meantime add 2 tablespoon of olive oil to a large casserole dish and sauté the onions for about 5-10 minutes until lightly browned.
Add the cauliflower and natural yoghurt.
Stir and cook over a gentle heat for 20 minutes.
Add the cooked beetroot and chickpeas and cook for a further 20 minutes.
Serve with brown rice, couscous or quinoa and some freshly chopped coriander
The Health Boost Tip
Beetroot and chickpeas are such a winning combination.
Beetroot are a good inclusion in a healthy diet. They have a rich nutritional profile that provides a plenty of health benefits. They are an excellent source of fibre, vitamin C, magnesium, and folate.
As for chickpeas, besides being an excellent vegan and gluten-free source of protein and fibre, they also contain good levels of iron, vitamin B-6, and magnesium.