250gcooked chickpeas, from 100 g/½ cup dried, soaked and cooked, or 1×400 g/14 oz tin, rinsed and drained
1tspground cumin
½tsppaprika
salt and pepper
How I make it
Preheat the oven to 220 °C.
Mix the beetroots with 3 Tbsp olive oil, za’atar, sumac and some salt and pepper. Spread on a roasting tray and leave in the oven until cooked through, around 30 minutes, depending on the size of the chunks. I cut the beets in half, then I cut each half into four pieces.
Make harissa yoghurt by mixing the yoghurt, lemon juice and harissa. Season.
When the beetroots are nearly done, fry chickpeas in the remaining 3 Tbsp olive oil until hot and starting to colour and crisp up on the outside. Add cumin and paprika and cook for another minute. Take off the heat and season with salt and pepper if necessary (tinned chickpeas tend to be sufficiently salty already).
Spread the harissa yoghurt on a serving plate and arrange the beetroot and chickpeas on top. Garnish with some extra za’atar, the chili flakes and mint leaves.
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