ingredients

Tap an ingredient to tick it off as you go.

• ✓1 broccoli head, cut into florets
• ✓1 small sweet potato, cut into large chunks
• ✓1 handful of string beans, tips and tails cut off
• ✓1 brown onion, quartered
• ✓1 red capsicum, sliced thickly
• ✓2 zucchinis, sliced into thin rounds
• ✓15 Brussels sprouts, halved
• ✓small handful of coriander, roughly chopped
• ✓400g can of chickpeas, drained and rinsed
• ✓3 tbsp. Extra virgin olive oil

Spices

• ✓1/2 tsp salt flakes
• ✓1/2 tsp cracked pepper
• ✓1/2 tsp ground coriander
• ✓1/2 tsp chilli flakes
• ✓1/4 tsp turmeric

method

Tap a number when you've finished that step.

1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Place some water on to boil (half a deep pot).

3. 3

   Into the boiling water, add broccoli, sweet potato, Brussels sprouts and beans. (If you add any other veggies, blanch your "harder" veggies so they cook a little quicker!) Only add them in for 30 secs - 1 minute and then remove.

4. 4

   Add all veggies into a non stick baking tray or line a baking tray with baking paper.

5. 5

   In a small mixing bowl, add all ingredients under "spices" and mix through.

6. 6

   Add chickpeas to the baking tray and mix through.

7. 7

   Sprinkle spices over the veggies and drizzle olive oil. Mix with your hands to ensure all veggies are covered with loads of spice!

8. 8

   Add into the oven for 20-30 minutes or until cooked to your liking :)

9. 9

   Scatter with fresh coriander to serve.