Chickpeas with Roasted Vegetables

According to the latest nutritional research chickpeas are one of the healthiest additions to your diet.


  • 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 Herb Salad 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

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.

Do NOT follow this link or you will be banned from the site!