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Title: Root Vegetable Rosti With Crisp Chickpeas
Categories: Vegetarian
Yield: 4 Servings

400 g Tin chickpeas; drained
2 tb Olive oil
1/2 ts Salt
1 ts Curry powder
1 ts Smoked paprika
80 g Red onion;
- peeled & thinly sliced
10 g Parsley leaves
1 Lemon; zest of
1 Lemon; juice of,
- divided into 2 portions
1 ts Sumac
1 pn Salt
100 g Mayonnaise
1 tb English mustard
300 g Root vegetables (such as
- beet, sweet potato, or
- parsnip);
- peeled & grated
80 g Red onion;
- peeled & thinly sliced
2 tb Plain flour
1 Egg
Neutral oil; for cooking

Preparation time: 30 minutes
Cooking time: 30 minutes

These rosti are easy to customise. I'd suggest going for a
combination of at least 2 root vegetables. They freeze well, too,
making those lazy weekend brunches that much easier

Heat the oven to 200?C (180?C fan)/390?F/gas mark 6 and line a
baking sheet with baking paper.

Pat the drained chickpeas dry with kitchen towel, then tip them on to
the lined sheet.

Add the olive oil, salt and spices, toss well, then bake for 15 to
20 minutes, until crisp.

For the salad, use your hands to mix all the ingredients in a bowl,
gently massaging the parsley and red onion as you do so.

You can do this a few hours in advance, or even the night before.

For the aioli, mix all the ingredients in a bowl and season to taste.

In a large bowl, combine all the ingredients for the rosti.

Put a generous glug of neutral oil in a frying pan on a low-medium
heat, then spoon in half the rosti mixture and flatten into a circle.

Leave to cook for five to seven minutes, until the edges crisp up and
the base releases itself from the pan, then carefully flip and cook
for another five to seven minutes on the other side, until golden.

Transfer to a plate and keep warm in the residual heat of the oven
while you repeat with the remaining rosti mix.

If you're serving more people, or want an easier time flipping the
rosti, make them smaller, but bear in mind that the cooking time per
side will be shorter.

To assemble, put the rosti on a platter, drizzle the mustard aioli
on top, followed by a sprinkling of the crisp chickpeas and a
generous heap of the pickled salad.

Save any leftover chickpeas or aioli to use in salads or sandwiches.

Recipe by Kenji Morimoto

Recipe FROM: <https://www.theguardian.com/food/2026/jan/06/
root-vegetable-rosti-crisp-chickpeas-recipe-kenji-morimoto>

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