Charred Rainbow Vegetable Chickpea Hash

Ingredients

• 2 Cups Broccoli And Cauliflower Florets Mixed
• 1 Cup Purple Carrots Sliced
• 1 Medium Red Bell Pepper Chopped
• 1 Small Red Onion Sliced
• 1 Cup Cooked Chickpeas Drained And Patted Dry
• 2 Tablespoons Olive Oil
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Ground Cumin
• Salt And Black Pepper To Taste
• 2 Tablespoons Toasted Sesame Seeds
• 1 Sheet Nori Toasted And Crumbled
• 1 Cup Packed Flat Leaf Parsley
• 1 Cup Packed Basil Leaves
• 3 Tablespoons Extra Virgin Olive Oil For Herb Oil
• 1 Clove Garlic Minced
• 1 Tablespoon Lemon Juice

Method

1. 1Preheat oven to 425 degrees Fahrenheit and toss the broccoli cauliflower carrots pepper and onion with olive oil smoked paprika cumin salt and pepper. Roast on a sheet pan until the edges are charred and vegetables are tender about 25 minutes.
2. 2While the vegetables roast warm a skillet over medium high heat. Add the chickpeas with a drizzle of oil and a pinch of salt and crisp them until golden and slightly blistered about 8 minutes.
3. 3Make the herb oil by blending parsley basil garlic lemon juice and the extra virgin olive oil until smooth. Taste and adjust salt as needed.
4. 4Toast sesame seeds in a dry pan until fragrant then fold with crumbled nori to create a simple dukkah.
5. 5Combine the roasted vegetables and crisped chickpeas in the skillet and toss briefly to marry flavors. Remove from heat and spoon herb oil over the top.
6. 6Serve immediately with a scatter of sesame nori dukkah and an extra drizzle of herb oil for finishing.