Chickpea and Roasted Vegetable Bowl with Yogurt Sauce

Nutrition

Ingredients

• Chick Peas
• Zucchini
• Eggplant pickle
• Red Capsicum
• Olive Oil
• Sea Salt
• Black Pepper, Ground
• Greek Yogurt
• lemon juice
• Ground Cumin
• Curly Parsley

Instructions

1. 1.Preheat the oven to 200°C. Toss the zucchini, eggplant and capsicum with olive oil, salt and pepper, then spread them on a baking tray.
2. 2.Roast the vegetables for 18–20 minutes, adding the chickpeas during the last 5 minutes to warm them through.
3. 3.In a small bowl, combine the yogurt, lemon juice, cumin, parsley and salt until smooth.
4. 4.Transfer the roasted vegetables and chickpeas to a serving bowl.
5. 5.Drizzle with the yogurt sauce and serve warm.