Rosemary Roasted Root Vegetables

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Step 1

Cut the potatoes into bite-sized chunks, along with the carrot, yams and pumpkin.

Step 2

Sprinkle with some olive oil and place in the oven at 180°C / 350°F. Let them bake for 25 minutes.

Step 3

Add the nuts, garlic, rosemary and let it cook for an additional 10 minutes.

Step 4

Add the chickpeas towards the end of roasting. Just before serving, sprinkle with basil leaves and optional goats cheese.