This is a side dish to go with our leftover samosas. It’s really more of an idea than a recipe, I often do roasted vegetables this way.
The vegetables can sit overnight in the fridge with the marinade or for however long you have time for before dinner.
Marinated Roast Chick Peas with Vegetables
2 cups (or 1 can) cooked chickpeas
2 cups broccoli florets and stems (or cauliflower, or brussle sprouts or what have you)
1-2 handfuls cherry tomatoes or chopped tomatoes
1 onion, roughly chopped
4 cloves garlic, crushed
1 tsp thyme
1/2 tsp salt
1/2 tsp anchovy paste (optional)
fresh ground pepper
2 -3 tablespoons flavoured or plain oil (I used my garlic and onion oil)
Crush the garlic in a mortar and pestle, or in a small food processer. Add salt, pepper, herbs and anchovy paste and continue to grind until pasty. Add oil and stir.
Pour marinade over the prepared vegetables and let sit in the fridge overnight or for as long as you have.
When you are ready to cook, roast on a lightly greased baking tray at 400’F for about 20 minutes, until the cherry tomatoes have burst and the vegetables are slightly browned.
Result: These were really good, and could be a meal on their own – which they probably will be when I eat the leftovers for breakfast tomorrow!