One-Pan Cumin Chickpea & Tzatziki

You know the feeling: you get home from work tired, lacking cooking inspiration and in desperate need of something quick, easy and delicious. This one-pan dish is here to save the day. It’s loaded with fibre, healthy fats and requires minimal washing up. Pro tip: make extra for tomorrow’s lunch!

 

One-Pan Cumin Chickpea & Tzatziki 

Serves: 2 as a main, 4 as a side

Ingredients

  • 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
  • 2 tbsp olive oil
  • Himalayan salt
  • 1 can organic chickpeas, drained and rinsed
  • 1 bunch of kale, washed and leaves torn from stem
  • 1 tsp cumin
  • handful of baby spinach
  • 1/4 cup tzatziki or coconut yoghurt
  • sesame seeds, to serve
  • chilli flakes, to serve

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Place the chopped carrot and sweet potato on the baking tray. Arrange the chopped red onion and orange wedges around the vegetables and drizzle with 1 tbsp olive oil. Season generously with cumin and salt and roast in the oven for 20-25 minutes.
  3. After 20-25 minutes, remove the pan from the 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 the kale is crispy.
  4. Remove the 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.

 

You can find plenty more delicious, quick and easy dinner ideas in the JSHealth App. You can download the app on iTunes for less than $3 a week and we also offer a free 7-day trial.

 

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