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1 bunch beetroot, with leaves
2 red onions, sliced into wedges
400g tin chickpeas, rinsed and drained
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chilli powder
2 Tbsp balsamic vinegar or pomegranate molasses
salt and pepper
Heat the oven to 190degC.
Cut the leaves from the beetroot. Cut the stems into 10cm lengths, wash the leaves and set aside.
Scrub the beetroot and cut into rounds, wedges or large chunks. Toss through just enough oil to coat.
Line a baking dish with paper and spread the beetroot over the tray. Roast in the oven for 30 minutes or until tender.
Drain the chickpeas and place in a bowl with all the spices and enough oil (about 2 tablespoons). Add half a teaspoon of salt and toss well to coat.
Line another baking tray with paper and add the chickpeas with all the oil and spices.
Bake in the oven for 10 minutes, moving them around on the tray often. Continue cooking for further 5 minutes.
While the beets and chickpeas are cooking, get a medium-sized fry pan on to the heat, add about 1 tablespoon of olive oil. Over moderate heat, add the stalks, season with salt and cracked pepper and cook for 2-3 minutes. Add the leaves and continue to cook for another 2 minutes. Add the vinegar, turn off the heat.
Remove the cooked beets and chickpeas from the oven and add to a large bowl. Add the beet tops and toss together lightly. Adjust seasoning if necessary.
Can be eaten immediately or just as delicious at room temperature. Will last in the fridge for up to 3 days.