When I was a child, I remember my mum telling me that eating beetroot would give me rosy cheeks. While that may not be entirely true, beetroot is well known for supporting cardiovascular health and circulation. It has certainly seen a well-deserved revival, thanks to its high concentration of dietary nitrates and powerful antioxidants. These nitrates are converted in the body into nitric oxide, which helps promote healthy blood flow.
This vibrant, beetroot-forward plant-based dish is as tasty as it is visually appealing. It works beautifully as a filling for wraps or pita bread.
Ingredients
- 400g tin of chickpeas (drained, rinsed, and patted dry)
- 250–300g beetroot, peeled and coarsely grated
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin seeds
- 2–3 green chillies, finely chopped (adjust to taste)
- 3–4 tablespoons crushed peanuts or toasted sunflower seeds
- 2–3 tablespoons finely chopped coriander leaves
- 2–3 tablespoons lemon juice
- Salt, to taste
Method
- Heat 1 teaspoon of the olive oil in a pan over medium heat. Add the chickpeas and roast for 12–15 minutes, shaking the pan occasionally, until they are crispy but not burnt. Remove from the pan and set aside.
- In the same pan, add the remaining olive oil. Add the cumin seeds and allow them to splutter.
- Stir in the chopped green chillies, followed by the grated beetroot. Cook for about 5 minutes, stirring frequently.
- Add salt, coriander leaves, and crushed peanuts or sunflower seeds. Mix well.
- Stir in the lemon juice, then add the roasted chickpeas back into the pan. Toss gently to combine.
- Serve warm as a filling for wraps or pita bread.