Serves 4 as a side Prep time 10 mins Cook time 30 mins
2 medium orange kumara, washed, sliced in half lengthwise
425 g can chickpeas, rinsed and drained
1/2 tablespoon olive oil
1/2 teaspoon each cumin, coriander, smoked paprika
1/4 cup Kumara hummus
1 tablespoon juice
1 tablespoon fresh parsley
1 clove garlic, minced
Water to thin a little
1/4 cup cherry tomatoes, diced
½ red onion, sliced finely
small handful parsley and coriander, chopped
2 tablespoons lemon juice
salt and pepper to taste
Preheat oven to 200 Degrees c. Line a large baking sheet with foil. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet. Rub the kumara with a bit of olive oil and season with salt and pepper, place on the same baking sheet and bake for 25 - 30m.
Meanwhile prepare your dressing by adding all ingredients to a mixing bowl and whisking to combine, add enough water to thin so it’s pourable. Taste and adjust seasoning as needed.
For the topping, simply combine the tomato, onion, parsley and coriander with lemon juice and set aside. Once the kumara are fork tender and the chickpeas are golden brown - roughly 30 minutes - remove from oven.
For serving, place kumara flesh-side up and gently fluff with a fork. Top with chickpeas, sauce and garnish. Serve immediately.
Recipe created by Brett McGregor