Ingredients
- a few cups of broccoli floretes
- small bunch of carrots
- ½ cup cooked chickpeas (canned is fine)
- olive oil
- a few handfuls of spinach
- squeeze of lemon
- salt & pepper
- 1 cup chickpeas, canned is fine, rinsed and drained
- ½ cup almonds, blanched & skins peeled
- 2 cloves garlic
- 1 jarred roasted red pepper (about ¼ cup worth)
- juice of ½ a lemon
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 1-2 teaspoons dry harisa seasoning (optional)
- water (approx. ¼-1/3 cup) to thin consistency
- salt & pepper
Instructions
- Preheat oven to 375 degrees.
- Place vegetables and chickpeas on a large baking sheet so that they're not touching too closely (use 2 sheets if you have to). Drizzle and toss with olive oil, salt and pepper. Roast until golden brown (20-30 minutes total, but take a look after the first 20 - remove the broccoli first if necessary).
- Make your red pepper sauce by pureeing all sauce ingredients into a high speed blender. Add water until the consistency is thinner than hummus. Taste and adjust seasonings.
- Place raw spinach in serving bowls, dress with a little bit of olive oil, a squeeze of lemon, salt & pepper. Top with the warm roasted vegetables (so the spinach will wilt just slightly) and a dollop of sauce.
- Store extra sauce in the fridge - it's also great as a sandwich spread or a veggie dip.