Roasted Masala Chickpeas with Green Bean Sambol

An exotic mix of flavours inspired by Sri Lankan cuisine. I love serving this with simple fragrant rice, but the chickpeas bulk it up into a satiating meal on its own. Excerpt from: "Doctor’s Kitchen 3-2-1: 3 fruit and veg, 2 servings, 1 pan" by Dr Rupy Aujla.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/180°C fan/gas 6.

Step 2

Toss the chickpeas, cashews, parsley stalks and green beans in the coconut oil and spices in a roasting tray. Season well with salt and pepper.

Step 3

Roast in the oven for 10–15 minutes, until the beans are tender and the chickpeas are golden.

Step 4

Remove from the oven and toss with the parsley, tomatoes, coconut, lime zest and juice and shallot. Season again and serve.