Dukkah roasted vegetable & chickpea bowl

with green tahini dressing

Chickpeas are the primary protein source in this colourful, and flavourful vegetable bowl.

I tried dukkah for the first time a number of years ago, mixed with olive oil and smeared across bread, and was delighted. Dukkah is a delicious condiment from Egypt, and typically contains a blend of spices, nuts, and seeds. It tastes great on just about anything, but I do particularly enjoy adding generous amounts to roasted root vegetables. 
While I am not currently following a vegetarian diet, I did for a number of years, and it made me a better cook. I became so interested in learning about, and trying, new herbs, spices, foods, and cooking techniques. These days, I do eat animal based protein, but the majority of my diet is plant-based and many meals look something like this vegetable bowl.  

— Chelsea 

Serves 4-6

Directions for the dukkah

1. 
Using a dry skillet on medium heat, toast the pistachios for about 5 minutes. Make sure to toss occasionally to avoid burning the nuts. Set aside. 
   
2. Add the sesame seeds to the skillet, and toast until they are golden and fragrant. Set aside. 
   
3. Add the cumin, coriander, and black pepper to the skillet, and toast until fragrant. 
   
4. Put all of the toasted spices, nuts, and seeds in a food processor or mortar & pestle, and grind until a course texture is achieved. Put in a container, mix in sea salt, and store in the fridge or freezer. 
   
5. Take ¼ cup of the dukkah, and add olive oil until the mixture is runny. Set aside. 

Directions for the vegetables  

1. Preheat oven to 400F
   
2. Put the chopped sweet potatoes on a baking sheet lined with parchment paper. Drizzle with cooking oil, a pinch of sea salt, and black pepper. 
   
3. Then, add approximately ¼ cup of dukkah, and make sure the potatoes are covered. 
   
4. Cook until golden in colour, and soft throughout, which should take approximately 30 minutes. 
   
5. While the potatoes are cooking, place the grated red cabbage in a bowl, and pour in apple cider vinegar until about half of the cabbage is submerged. 
   
6. Add a pinch of sea salt, and then mix altogether. Set aside, but stir occasionally to insure that all pieces of cabbage are coated in apple cider vinegar. 
   
7. Wash leaves of kale; tear the leaves from the stem and place in a bowl. Pour about 1 tbsp of olive oil over the kale, and massage the oil into the leaves until they are slightly wilted. Set aside.

Directions for the chickpeas

1. 
The night before you make this dish, cover 1 cup of dried chickpeas with water and soak overnight. 
   
2. When you are ready to cook the chickpeas, drain and rinse the water, and place chickpeas in a pot.
   
3. Cover the chickpeas with fresh water, add salt, bring to a boil, and then reduce to a simmer for about 30 minutes. Check on the texture of the chickpeas periodically, they should be soft, but still retain their shape. 
   
4. Once cooked, drain the chickpeas, and add to a hot skillet with cooking oil. Add a few tablespoons of dukkah, a pinch of salt, and cook until the chickpeas are golden. 


Directions for the green tahini dressing

1. Add all ingredients to a blender, and blend until smooth. 

2. Add more tahini if you want a thicker texture, and more of a bitter flavour. 

3. Add more lemon juice if you want more sourness.  

4. Add more salt to taste.  

Making the vegetable bowl

1. Place kale into the bottom of a vegetable bowl, and top with sweet potatoes, chickpeas, and quick-pickled red cabbage. 

2. If desired, add additional dukkah by drizzling the dukkah and olive oil mixture over the whole bowl. Then, add the green tahini dressing.  

Further ideas and modifications

• 
Hazelnuts, almonds, or walnuts would also make delicious dukkah. You could also consider a blend of nuts and seeds.
  
• Roast whatever root vegetables you enjoy, or have on hand, it does not have to be sweet potato. 
  
• You could use mixed greens instead of kale; skip the olive oil massage when using lighter greens. 
  
• When making the green sauce, use whatever leafy, culinary herbs you enjoy! I have made this with tarragon, parsley, chives, and basil, in many different combinations.  
  
• If you forgot to soak chickpeas the night before, you could use canned chickpeas.  

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