Ingredients
Method
1.Trim beetroot leaves, but not the tapering roots, and wash well. Put beetroots in a roomy saucepan and cover generously with cold water. Bring to the boil, lower heat and partially cover with a lid. Cook for 25-30 minutes.
2.Peel onions and cut into large chunks. Put in a pot with the olive oil and cook gently for 10 minutes, until just starting to wilt. Transfer to a side plate.
3.If potatoes are larger than a walnut in the shell, cut in half. Put in a pan with ½ tsp of the salt and stock. Bring to a bubble, lower heat and cook partially covered for 15 minutes, or until about half tender. Add kumara and continue cooking for a further 5 minutes.
4.To check if beetroots are ready, use a slotted spoon to remove one from the water. Rub skin with a piece of paper towel. If cooked, the skin will wrinkle easily. Drain beetroots. As soon as they are cool enough to work with, remove skin, roots and crowns (the part where the leaves sprout). Cut into wedges.
5.Halve capsicum, remove cores and seeds, and cut into chunks. Add beetroots, capsicum and chickpeas to pan of potatoes, along with cooked onions.
6.Bring to a gentle bubble and cook very gently with a lid on for 12-15 minutes, until everything is tender. Add lemon juice and sprinkle with remaining ½ tsp salt, or to taste.
7.Drizzle top of vegetables with yoghurt and sprinkle with za’atar. Serve.
Check label of stock if eating gluten-free.
Note
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