Nutrition Info (Per Serving)

525 kcal Energy

63g Carbohydrate

15g Protein

27g (of which Sugar)

20g Fat

17g Fibre

2.7g (of which Saturated Fat)

0.81 Salt

Ingredients

1 parsnip, cut into chunks

1 small carrot, cut into chunks

1 small sweet potato, cut into chunks

400g can chickpeas, drained and rinsed

125g Kale

2 tsp Ras el Hanout

2 tbsp maple syrup

1 tbsp wholegrain mustard

2 tbsp extra virgin olive oil

Preheat the oven to 200^oC, gas mark 6.
Cook the root vegetables in boiling water for 10-15 minutes until just tender.
Drain and transfer to a baking tray with the chickpeas and kale.
Mix together the remaining ingredients and season, stir into the tray and bake for 15-20 minutes.

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