ROASTED CHICKPEAS WITH BEETROOT MASH.
We love this colourful and super nutritious veggie dish from Marlien Wright at The Yoga Kitchen…
Serves 4 as a side dish
INGREDIENTS
1 cup of cooked chickpeas, drained & dried well with paper towel
4 medium beetroots, peeled and halved
1 tablespoon of ghee
Juice of half a lemon
1 teaspoon of cumin
1 pinch of smoked paprika
1 clove of garlic, finely grated or crushed
Pink salt to taste
METHOD
1. Prep the beetroot and cook them for approx. 35 minutes in water, then drain the water, add the garlic, cumin, ghee, smoked paprika and salt, then mash and re-heat stirring well.
2. While the beetroot is cooking; Place the chickpeas on in a roasting tin and season them with salt then place them &in a 150 degree Celsius preheated oven (in some coconut oil) for 15 minutes, giving them a shake once or twice.
3. Once your beetroot mash is ready, serve it with the lovely crunchy chickpeas sprinkled over it.
