Sue's Recipes and Other Stories

Root Vegetables with Chickpeas and Harissa (4)

Ingredients

400g celeriacpeeled and cut into 6 wedges
2 Baking Potatoesskin-on, each cut into 8 wedges
500g small kabocha or crown prince pumpkinskin-on, seeds removed and cut into 6 wedges
2tbsp tomato paste
75ml olive oil
500ml chicken stockor vegetable
1400g tin chickpeasdrained
11/2tbsp rose harissa
1 lemon
10g dill leavesroughly chopped
3tbsp dukkahshop-bought or homemade
For the tahini yoghurt
75g tahini
115g Greek-style yoghurt
2 1/2tbsp lemon juice
2 garlic clovespeeled and crushed
salt and black pepper
2 1/2tbsp lemon juice
2 garlic clovespeeled and crushed
salt and black pepper

Instructions

Heat the oven to 220C (200C fan)/425F/gas 7. Add the root vegetables, tomato paste, two tablespoons of oil, a teaspoon of salt and a good grind of pepper to a large roasting tin roughly 38cm x 26cm, and toss everything together to combine. Pour in the stock, then bake for 30 minutes.
Meanwhile, in a medium bowl toss together the chickpeas, harissa, two tablespoons of oil and a quarter-teaspoon of salt and set aside.
When ready, spoon the chickpea mixture all over the vegetables and turn up the oven to 240C (220C fan)/450F/gas 9. Return to the oven and bake for another 20 minutes, or until everything is nicely coloured and the vegetables are well cooked. Set aside to cool slightly, for about 10-15 minutes.
Meanwhile, segment the whole lemon and roughly chop the segments. Transfer this and any juices collected (but not the pips) to a bowl along with the dill and remaining tablespoon of oil.
In a separate bowl, whisk together all the ingredients for the tahini yoghurt with 55ml of water and a quarter-teaspoon of salt until smooth and pourable.
Spoon a good amount of the tahini-yoghurt over the vegetables followed by all of the dill mixture. Lastly, sprinkle over the dukkah and serve the remaining tahini yoghurt alongside.