June 08, 2023 2 min read

Here's a simple dish that's perfect for winter! Potatoes, zucchini, cauliflower, chickpeas are mixed with paprika, chilli, cayenne pepper, cumin, garam masala and oregano then baked until they're crispy. To complement the veggies, I made a delicious dip with Dibble Sour Cream (which I've reiterated the recipe to make it super creamy!), shallots, garlic, chives, parsley and extra virgin olive oil. I topped it with fresh parsley and chilli oil for an extra kick. Happy cooking!

Prep Time 15 minutes

Cook Time 30 minutes

Serves 3-4

Difficulty Easy



  • 5 Baby Potatoes, quartered
  • 1/2 Cauliflower, cut into florets
  • 1 Small Zucchini, quartered lengthways and cut diagonally into 1cm pieces
  • 1 Can Chickpeas, rinsed and dried with paper towel 
  • 2 Tbsp Corn Flour
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/2 tsp Chilli Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Cumin
  • 1/2 tsp Garam Masala
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 Tbsp Dried Oregano


  • 3 Tbsp Dibble Sour Cream
  • 1 Tbsp Shallots, finely chopped
  • 1 Garlic Clove, finely chopped
  • 1 Tbsp Fresh Parsley, finely chopped
  • 1 Tbsp Fresh Chives, finely chopped
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper


  • 1 Tbsp Fresh Parsley, finely chopped
  • 1 Tbsp Chilli Oil


  1. Preheat the oven to 200°C.
  2. Brush 2 Tbsp of Extra Virgin Olive Oil on a baking tray and place in the oven to heat up.
  3. In a large mixing bowl, add the potatoes, cauliflower, zucchini, chickpeas, flour and mix together so everything is thoroughly coated.
  4. Add 2 Tbsp of Extra Virgin Olive Oil, chilli, paprika, cumin, cayenne, garam masala, salt, pepper and mix together thoroughly.
  5. Add 1 Tbsp of Extra Virgin Olive Oil, oregano and mix together.
  6. Carefully remove the baking tray from the oven and even spread the vegetables and chickpeas to the tray.
  7. Bake for 20 minutes then carefully mix and turn everything on the tray and bake for another 10 minutes or until everything is crispy. 
  8. While everything is roasting, add Dibble Sour Cream, shallots, garlic, parsley, chives, salt, pepper, extra virgin olive oil in a small bowl and mix together thoroughly. 
  9. To plate, add the dip to a flat plate and spread to form a circular shape.
  10. Add the roasted vegetables and chickpeas then top with fresh parsley.
  11. Drizzle the chilli oil over and around the roasted vegetables and chickpeas.
  12. Enjoy!


    Watch our founder Vuong make this recipe here!