Cumin Chickpea & Tzatziki One Pan

Cumin Chickpea & Tzatziki One Pan


Serves: 2 as a main, 4 as a side



  • 1 can organic chickpeas, drained and rinsed
  • 1 tsp cumin
  • 3-4 carrots, peeled and sliced lengthways
  • 1 small sweet potato, peeled and sliced lengthways
  • 1 red onion, peeled and chopped into wedges
  • 1 orange, chopped into wedges
  • 1 bunch of kale, washed and leaves torn from stem
  • 2 tbsp olive oil
  • Handful of baby spinach
  • 1/4 cup tzatziki or coconut yoghurt
  • Himalayan salt
  • Sesame seeds, chilli flakes to decorate



  1. Preheat oven to 180°C.
  2. Line a baking tray or pan with baking paper and add chopped carrot and sweet potato. Arrange chopped red onion and orange wedges around the other vegetables and drizzle with 1 tbsp olive oil. Season generously with salt and roast in oven for 20-25 minutes.
  3. After 20-25 minutes, remove pan from oven and spread over chickpeas and kale. Drizzle remaining olive oil, sprinkle over cumin and season with salt. Return to oven for a further 15-20 minutes, or until chickpeas are golden and kale crispy.
  4. Remove pan from oven, add baby spinach leaves and dollop over tzatziki or yoghurt. Sprinkle with sesame seeds ,chilli and a little more cumin, if desired.



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