Experimenting with new cooking styles and flavours keeps healthy eating interesting.
This dish can be served as a main event or an accompaniment.
Makes 4 servings
1 Small onion, chopped 2 TBSP coconut oil
2 Garlic cloves, crushed
2 tsp Moroccan Spice Blend
2 Tins organic chickpeas, drained or the equivalent amount rehydrated and soaked.
Juice and zest of 1/2 a lemon
1/2 Cup blanched, sliced almonds
1/4 Cup TBSP sultanas
1/4 Cup dried peaches, sliced
1/4 Cup coconut flakes
Fresh coriander and Greek yoghurt to garnish
Put your oven on to 180 degrees and line a large baking tray with tin foil or baking paper. Add all of the ingredients except for the yoghurt, coriander and almonds, to a large mixing bowl and gently combine until everything is well coated in coconut oil.
Spread the ingredients onto the baking tray and cook for 30 minutes.
Serve with a dollop of full cream Greek yoghurt, almonds and fresh coriander.