ReceptnaptárTahini chickpea bowl with roasted vegetables
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Ingredients
Method
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- Heat the oven to 220 °C.
- Toss the vegetables and chickpeas on a tray with 2 tbsp oil, the smoked paprika and salt.
- Roast for 25 minutes, stirring halfway.
- Whisk the tahini with the lemon juice, crushed garlic, the remaining oil and 4 tbsp water until smooth.
- Divide the roasted vegetables between bowls, drizzle with the tahini sauce and sprinkle with parsley; it keeps 3 days in a box.
A Receptnaptár original recipe. Calories and protein are estimated.
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