500g potatoes (~ 2 large potatoes) - I left mine unpeeled
1 tbsp butter
2 tbsp milk
Salt
Black pepper
For the harissa roasted chickpeas:
400g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
2 tsp harissa
1/2 tbsp oil
For the roasted veggies:
115g (~ 1 1/2 cups) tenderstem broccoli
~ 6 spears asparagus
50g (~ 1 1/2 cups) roughly chopped kale
1 tbsp oil
Salt
Black pepper
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Cut the potatoes into chunks, and boil until very soft, around 15-20 minutes.
Meanwhile, add the chickpeas to a bowl, along with the harissa and a little oil. Mix well to combine, and spread the chickpeas out in a single layer on a baking tray. Place in the oven for 15 minutes.
On a separate baking tray, toss the tenderstem broccoli, asparagus and kale in a little oil and season with salt and pepper.
When the chickpeas have been roasting for around 15 minutes, add the tray of vegetables to the oven, and continue to roast for a further 15 minutes. The chickpeas should be slightly crunchy, and the vegetables should be soft and slightly crispy.
When the potatoes are soft, drain them, and add the butter, milk, and a generous pinch of salt and pepper. Mash thoroughly.
Serve the mashed potato topped with the roasted vegetables and harissa roasted chickpeas.
