Ingredients:
2 tins of chickpeas, or any plain beans or pulses such as lentils, butter beans, kidney beans…
1 small bag of potatoes/ 400g roast potatoes
1 onion
1 aubergine
1 courgette
125g baby plum tomatoes or cherry tomatoes
1 tray of microgreens (1 grow's worth)
Vegetable oil
Curry powder (any)
Mixed herbs
Salt and pepper to taste
Optional:
50g sunflower seeds/ seed mix or any other seeds
Nigella seeds
Method:
Put a large roasting tin in the oven and preheat to 200C/fan 180C/gas 6.
(Leave your microgreens growing in their tray until harvesting them once everything else is ready)
To make the roasted chickpeas
Drain the chickpeas
Add the chickpeas (or other beans) to a bowl with 40ml (/a generous ‘glug’) sunflower oil, 6 heaped tsp curry powder, 1 tsp salt the seeds and 4 tsp nigella seeds (if using)
Stir well and transfer to a baking tray (either a flat one or a deep cake tin is fine)
To make the roasted veggies
Chop the potatoes to your preferred roast potato size, or 5cm chunks
Add the potatoes to a large pan of cold water, then transfer to the stove, bring to the boil and then turn the heat down to cook/simmer for 2 mins
In the meantime, slice the onion, aubergine and courgette into thin slices and place on the preheated baking tray
Drain the potatoes in a colander and add to the same tray
Add the tomatoes as they are to the tray, and then drizzle the whole thing with a generous glug of oil and 4tsp mixed herbs
Place both trays (chickpeas + veg) in the oven and cook for 40 minutes - 1 hour. Put the veg on the top shelf and the chickpeas lower down
You can stir each tray once or twice through cooking, and add more oil if necessary
When the oven trays are ready, harvest your tray of microgreens by using either scissors or a large sharp knife to cut them just above the soil line. Chop them (as large groups of stems) on a chopping board if you like, this can make them easier to eat. Then serve up the roasted chickpeas, roasted veg and fresh greens to your plate and enjoy!
