April 13, 2022
A real change of season has been in the air these last weeks, and with it, I feel a need to hunker down with simple grounding meals. With a focus on autumn produce which has been on the vines or in the ground the longest with the resulting intensity of flavour that comes from time well spent.
Today I share a simple recipe to add to your repertoire. This dish makes a wonderful lunch, it can be served as an addition to a main meal, or as a contribution to a shared kai (potluck). The spiced chickpeas alone make a delicious snack, and the feta sauce can also be served with filo parcels or as a dip. It is essentially a layering of simple components that combine into one fabulous meal.
With two long weekends ahead I am looking forward to slower days. I plan to set aside some time to cook for the creativity and enjoyment it brings. If you too have similar plans find a selection of Easter weekend & Anzac day baking ideas below.
Wishing you all a safe and gentle few weeks ahead. Happy Easter, Nicola
- Pumpkin Hot Cross Buns
- Sourdough Pull-apart Hot Cross Buns
- Honey & Spice Easter Buns
- Apple & Feijoa Anzac Crumble
Roast Veg & Spiced Chickpeas with Feta Sauce
- 1 red onion
- 1 red pepper
- 1-2 zucchini
- 2-3 carrots
- 2 tbsp olive oil
- Salt and pepper to season
- 400 g can chickpeas, well-drained
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 100 g feta, crumbled
- ½ cup (125ml) unsweetened natural yoghurt
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 garlic clove, finely grated
- Generous grind of cracked pepper
- Preheat the oven to 200ºC (fan 180ºC).
- Cut the produce into similar sized wedges and lengths. Place on a large roasting tray, drizzle over 1 tbsp olive oil, season with salt and pepper and toss to combine. Roast for 15 minutes.
- Meanwhile, in a bowl combine the chickpeas, remaining 1 tbsp olive oil, spices and another pinch of salt and toss to combine.
- After the vegetables have been roasting for 15 minutes, flip with a metal spatula and scatter over the chickpeas. Return to the oven for 10-15 minutes until the vegetables are golden-edged and tender. Scoop onto a serving plate - with a bed of cooked quinoa or couscous if using.
- Combine the feta sauce ingredients in a bowl, using a fork to mash and mix well until combined. Add extra lemon juice or cracked pepper to taste.
- Serve the roast vegetables and chickpeas warm with the feta sauce on the side.
*Recipe first published 5th March 2022 on Stuff.co.nz.