- Sister Clare Josef-Maier
Yes, we're back! (And yes, we missed you!)
Hello everyone - we hope you had restorative, adventurous, delightful summers. Welcome back to campus. We're back too, and ready to keep dishing up some delicious meals all year long. The recipe for today's dish is below... it's a favorite, and if you haven't tried it yet, don't miss it. You'll soon see why...
Roasted vegetables and crispy chickpeas with tahini sauce
Serves 6 - Ingredients:
Roasted veg: 2 onions, julienned
3 yellow or red potatoes, cut bite-sized
2 lbs (any) seasonal vegetables, cut bite-sized
2 tablespoons cooking oil (vegetable, canola, grapeseed)
Salt & pepper to taste
1 tablespoon sweet paprika
Crispy chickpeas: 1 can chickpeas (garbanzo beans), drained & rinsed
1 teaspoon cooking oil
Pinch of salt & pepper
1 teaspoon sweet paprika
2 cloves garlic, minced
⅔ cup tahini
1 lemon, juice & zest ½ cup water
2 teaspoons honey
Salt to taste
1. Preheat oven to 400.
2. Toss together the 'Roasted veg' ingredients in a large bowl and arrange on a cookie/sheet pan (or pans.. don't crowd the pans). Roast until everything is cooked through and lightly browned, around 25-30 minutes.
3. While they're roasting, toss together the 'Crispy chickpeas' ingredients and spread on another pan. Roast until crispy, about 20 minutes.
4. Mix together the 'Tahini sauce' ingredients.
5. To serve, sprinkle the chickpeas over the veggies and top with the sauce.