Root vegetables and harissa chickpeas with dukkah from Ottolenghi Test Kitchen - Extra Good Things (page 136) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • nlehrer on November 22, 2025

    YUM! The dukkah is so good

  • Ganga108 on July 05, 2024

    A great wintery dish with added protein (chickpeas), that can be made with any combo of root veggies, or even a single root veg. A great end-of-week bake to use up the contents of the veggie drawers in the fridge. I always get a joy out of using home grown and home made ingredients - this time I used home grown pumpkin, quince (as one of the veggies), lemons and tomatoes and cumquats (I put the toms and cumquats in with the roasting veg), with home made tomato paste and pre-cooked chickpeas from the freezer. The veg used were pumpkin, celeriac, potato, jerusalem artichokes and quince. By coincidence I had some already-roasted garlic which I also used in the dressing.

  • Hansyhobs on February 06, 2023

    This was fine. At the end of the day it's just a tray of roasted veg, nothing that exciting and probably won't bother doing again.

  • Astrid5555 on January 08, 2023

    This recipe appeared first in the Guardian in 2020 and I have made it several times since, because it is amazingly good! I usually make it with whatever vegetables I have on hand, not only with potatoes and squash, but also with fennel, cabbage, sweet potatoes and broccoli. Perfect heat from the rose harissa in combination with the yogurt and nice acidity from the lemon salsa. Great as a main with a side of grains or as a side to fish.

  • lean1 on November 02, 2022

    made this with acorn squash, just one sliced in wedges and seeded with 1/2 amount of other ingredients. Added written amount of chickpeas with harissa and salt. Excellent flavor easy to make. Will make it again.

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