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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using the dried chickpeas- they do need to be soaked overnight. Place the chickpeas in a medium sized bowl and cover them with cold water. cover and refrigerate overnight. | 2. Drain the chickpeas and rinse them in fresh water. | 3. Preheat oven to 220°C or 200°C if using a fan-forced oven. | 4. Place chickpeas in a medium saucepan of boilingwater. Return to the boil, reduce heat and simmer, uncovered for approx one hour or until the chickpeas are tender. Drain the chickpeas. | 5. Meanwhile, toss the onion, capsicum strips, kumara cubes, unpeeled garlicand 4 teaspoons of the olive oil in a shallow baking dish. Bake, uncovered for approx 30 minutes, or until the kumara is tender. Cool for 10 minutes. | 6. Remove the two garlic cloves from the veges . Squeeze out the garlic into a large bowl. Discard garlic skins. Whisk in the remaining olive oil, lemon juice and mustard. | 7. Add the cooked chickpeas, roasted vegetables and spinach leaves to the garlic vinaigrette. Lightly mix to combine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1	cup	dried	756.0	125.9	40.94	12.08
red onion	1		chopped	64.0	14.944	1.76	0.16
red capsicum	1		sliced sweet	178.0	0.0	39.6	1.0
kumara	1		cut	178.0	0.0	39.6	1.0
garlic clove	2		unpeeled	178.0	0.0	39.6	1.0
olive oil	1/3	cup		636.48	0.0	0.0	72.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
english mustard	1	teaspoon		178.0	0.0	39.6	1.0
baby spinach leaf	200	g		178.0	0.0	39.6	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.