Cooking With Plants Recipe by Anja Cass

22 October 2025

A quick, high-protein, budget-friendly meal that looks gourmet — but is made from pantry staples!

If you’ve ever wanted to whip up something impressive without spending hours in the kitchen, this recipe is your new go-to. It’s one of my all-time favourites because it’s so versatile, full of flavour, and looks like something straight out of a restaurant — even though it’s made from a humble tin of chickpeas and a few veggies you probably already have at home

It’s perfect for guests, potlucks, or even just treating yourself to a nourishing, colourful meal that’s bursting with plant-based goodness.

🥣 Ingredients

For the roasted chickpeas and veggies:

• 1 tin (400g) chickpeas, drained (keep the liquid — aquafaba — for baking or roasting later)

• 2 cups mushrooms, chopped (about 4 large mushrooms)

• 1 cup baby spinach

• ½ cup cherry tomatoes (or crushed tomatoes)

• ⅓ cup chopped bell pepper (any colour)

• 1 tsp paprika

• 1 tsp ground cumin

• ½ tsp white pepper

• ½ tsp onion powder

• ¼ tsp garlic powder

• Himalayan salt and coarse black pepper to taste

For serving:

• 1 small tub (or homemade batch) of hummus

• Fresh basil or herbs of your choice

• Sprinkle of chili flakes (optional)

• Crackers or veggie sticks for dipping (optional)

🔥 Instructions

1. Prep the chickpeas and veggies
Drain your chickpeas and save the liquid (it’s amazing for oil-free roasting or baking).
Add chickpeas to an air fryer basket or roasting tray.

Add in the chopped mushrooms, spinach, tomatoes, and bell pepper. You can swap in any veggies you like — zucchini, eggplant, or even roasted pumpkin all work beautifully!

2. Add your spices
Sprinkle over paprika, cumin, white pepper, onion powder, garlic powder, and a pinch of salt and black pepper.
Mix everything until the veggies and chickpeas are evenly coated.

3. Roast until golden
Air fry at 200°C (400°F) for about 10 minutes, stirring halfway through.
If using an oven, roast at the same temperature for 15–20 minutes until everything is slightly crisp and fragrant.

4. Prepare the hummus base
While your chickpeas roast, spread hummus around the base of a shallow bowl or plate.
Use the back of a spoon to push it outward to the edges, leaving a slight border. This makes your dish look extra fancy with zero effort!

5. Assemble your masterpiece
Pile the roasted chickpeas and veggies high in the centre of the hummus base.
Top with fresh basil, a sprinkle of chili flakes, or even a drizzle of lemon juice for brightness.

Optional: Add crackers, cucumber sticks, or carrot sticks around the edge for dipping.

🌱 Serving Tips

• Serve warm as a main dish, or chilled as a colorful platter for parties.

• Add cooked quinoa or rice underneath for a more filling meal.

• Use any leftover roasted mix in wraps, bowls, or salads the next day!