Backyard Chickpeas Roast

Name: Backyard Chickpeas Roast
Prep time: 12 min
Cook time: 52 min
Total time: 1 h 4 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g chickpeas; 1 zucchini; 1 beetroot; 4 servings roast potatoes; 1/4 cup lemon myrtle; 2 tsp native thyme; 2 tsp macadamia nuts; 1 tbsp tomato relish; 2 tbsp olive oil; to taste salt and black pepper

A backyard Australian chickpea roast with zucchini and beetroot, finished with lemon myrtle, native thyme and macadamia nuts, served over roast potatoes.

Total time

64 min

Prep

12 min

Cook

52 min

Difficulty

easy

Cuisine

Australian

vegetarian

Ingredients

500gchickpeas

1zucchini

1beetroot

4 servingsroast potatoes

1/4 cuplemon myrtle

2 tspnative thyme

2 tspmacadamia nuts

1 tbsptomato relish

2 tbspolive oil

to tastesalt and black pepper

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.

Calories

340

Protein

13.1g

Fat

13g

Carbs

45.8g

Fiber

13.2g

Sodium

70mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.