Ingredients – 4 servings

Curried Chickpeas

  • Can of Chickpeas
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/4 tsp sea salt


  • 2 tbsp olive or coconut oil
  • 1 medium red onion (cut into 4 wedges)
  • 2 large sweet potatoes but up into large chunks
  • 150g broccoli spears
  • 100g kale
  • 150g spinach
  • 1/4 teaspoon sea salt and black pepper

Tahini Sauce

  • 2 tbsp tahini
  • 1-2 tsp of honey or maple syrup
  • 1/2 lemon juiced
  • 2-4 tbsp hot water (to thin and dependant on taste)


  • Preheat oven to 180C
  • For Chickpeas: Put chickpeas in a bowl, add all spices/seasoning and mix. In a frying pan add 1/2 tbsp of coconut oil and fry lightly for 10-15 minutes until slightly browned. Remove from heat and set aside
  • For vegetables: Place cut up potato and onion on large baking tray – drizzle with some of the oil and ensure potato well coated
  • Bake for 10 min
  • Remove baking tray from oven and stir – add broccali spears to the hot tray and coat these with oil – place tray back in oven for another 10 mins
  • Remove tray from oven and add kale – again coat and stir the kale with oil, season with salt and pepper and place tray back in oven for another 5 minutes and then remove from oven and set aside
  • For tahini sauce: Place tahini, honey, and lomonjuice in a bowl – add hot water and stir to desired thickness.
  • To assemble: Place uncooked spinach in the base of each bowl, add a layer the roasted vegetables, then a large tablespoon of chickpeas followed by a drizzle of tahinin sauce and then serve.