Harissa Roasted Vegetables

Method

1. 1

   Preheat and prep the tray — Preheat the oven to 220°C (425°F) and line a large baking tray with parchment paper.

2. 2
   • carrot 4
   • cauliflower 1
   • chickpeas 400 g
   • red onion 1
   • harissa 3 tbsp
   • olive oil 4 tbsp
   • ground cumin 1 tsp
   • salt ½ tsp
   • black pepper ¼ tsp

   Toss vegetables in harissa — In a large bowl, whisk together the harissa, olive oil, cumin, salt and black pepper. Add the carrots, cauliflower, chickpeas and red onion and toss until every piece is well coated.

3. 3
   • chickpeas 400 g

   Spread on the tray — Spread the vegetables and chickpeas out in a single layer on the prepared tray, making sure not to overcrowd them.

4. 4
   • chickpeas 400 g

   Roast until caramelized — Roast for 30-35 minutes, turning halfway through, until the vegetables are caramelized at the edges and tender, and the chickpeas are lightly crisp.

   ⏱35 min
5. 5
   • lemon 1
   • fresh cilantro 4 tbsp
   • fresh parsley 2 tbsp
   • almonds 30 g

   Finish with lemon and herbs — Remove from the oven and toss with the lemon juice and zest, cilantro and parsley. Scatter with toasted almonds and serve warm.