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Backyard Chickpeas Roast
A backyard Australian chickpea roast with zucchini and beetroot, finished with lemon myrtle, native thyme and macadamia nuts, served over roast potatoes.
Ingredients
Instructions
Drain and season the chickpeas, then roast them over medium-high heat until well browned, about 10 minutes.
Add the zucchini and beetroot, cooking until softened, about 6 minutes.
Stir in the lemon myrtle, native thyme, macadamia nuts and tomato relish for 2 minutes.
Roast the potatoes separately until golden.
Let the chickpeas simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, 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.
