Line a rimmed baking pan with parchment paper or lightly grease with oil. Add the potatoes, carrots and chickpeas to the centre, drizzle with half the oil and most of the herb & spice mixture, toss well to coat. Bake for 20 – 25 minutes. Arrange the potatoes flesh side down to brown nicely on the edges.
Carefully remove the pan from the oven, push the potato mixture to one side, add the pinenuts, onion and asparagus, add the remaining oil and herb/spice mix, toss to coat. Place back in the oven and roast for 10 – 15 minutes.
Alternatively, All the veggies can be lightly steamed and roasted on a griller or stovetop.
Let cool and serve with sliced avocado and plenty of parsley/Coriander sprinkled top.
