Roasted Beetroot & Crispy Chickpeas

Preheat oven to 220ºC (425ºF).

Scrub beetroots very thoroughly, dry and cut into wedges. Spread drained chickpeas and beetroot wedges on a large baking tray, add olive oil and mix well with your hands.

In a small bowl, mix together sumac, cumin, thyme, sesame seeds and salt. Add half of this mixture to the beetroots and chickpeas and mix again very thoroughly. Roast for about 25–30 or until crisp at the edges. Check towards the end of the roasting time, so that chickpeas will not turn black. They should be nicely crisped and beetroots should be a bit softer, but not really soft or mushy—they should still have quite a strong bite.

In the meantime, mix yogurt with the lemon juice and zest and about 1 teaspoon of the remaining spice mixture. Swirl harissa through and spread yogurt on a serving platter. Top with beetroot wedges, chickpeas and mint leaves. Drizzle a little olive oil on top and sprinkle with a pinch of the spice mixture.

Enjoy with some crisp bread.