Chickpeas with Roasted Vegetables

Serves 4
According to the latest nutritional research chickpeas are one of the healthiest additions to your diet.
Recipe Category

You will need

1 red bell pepper, seeded and cut into strips
1 yellow/orange bell pepper, seeded and cut into strips
4 small baby marrows, sliced on the diagonal, ½ cm thick
2 medium onions, cut into eighths and broken into leaves
¼ cup (60 ml) Ina Paarman’s Creamy Herb Dressing
2 t (10 ml) ground cumin
400 g tin of chickpeas, drained
¼ cup (60 ml) parsley, chopped
Ina Paarman’s Braai & Grill Seasoning

Method

Adjust the oven rack to the middle position. Preheat the oven to 220°C.

Toss the peppers, marrows and onions with Herb Dressing and cumin. Spread out in a swiss roll pan or large ovenproof dish and bake for 30-35 minutes until vegetables are tender and browned. Toss the drained chickpeas with the roasted vegetables and add chopped parsley.
Season to taste and serve warm or at room temperature.