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Skillet Chickpeas Roast
A skillet New Zealand-style chickpea roast with silverbeet, kumara and pumpkin, finished with mint sauce, rosemary and manuka honey, served over sourdough.
Ingredients
Instructions
Drain and season the chickpeas, then roast them over medium-high heat until well browned, about 8 minutes.
Add the silverbeet, kumara and pumpkin, cooking until softened, about 4 minutes.
Stir in the mint sauce, rosemary and manuka honey for 4 minutes.
Toast the sourdough separately.
Let the chickpeas simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the sourdough, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
