The fuchsia-pink vibrancy that you get from puréed beetroot always gives me a heart-eye-emoji feeling. Yoghurt adds a slight piquancy and creaminess, and the scattering of chickpeas on top helps to mop up the sauce. The tempered spices and a sprinkle of mint bring the whole dish together. Serve with flatbread or tortillas for a lunch to make you smile. You can use cooked puy or green lentils instead of chickpeas.
Serves: 2-3 people
01 Heat the oven to 180C (non-fan 200C). Wrap the beetroot in foil and roast in the oven for 1 hour, or until tender.
02 Heat 1 tbsp of the oil in a fr
ying pan over a high heat. Add the chickpeas and season with a pinch of salt. Cook,