A lovely vegetarian salad of chickpeas mixed with roast sweet potato (kumara), parsnips, carrots, eggplant and more. The chickpeas must be soaked overnight.
Chop all the vegetables into bite-sized pieces and place in a roasting pan. Sprinkle with the spices and cook in a 200 degrees C oven until browning. Let cool.
Cook the chickpeas in 1 litre water until soft, about 1 hour. Drain and cool. Mix with the roast veggies and the rocket and toss with balsamic vinegar and olive oil to taste.