Kenji Morimoto’s recipe for root vegetable rösti with crisp chickpeas

A textural delight: Kenji Morimoto’s root vegetable rösti with crisp chickpeas, parsley and red onion salad and mustard aïoli. Photograph: Matthew Hague/The Guardian. Food styling: Tamara Vos. Prop styling: Florence Blair. Food assistant: Lucy Ellwood.

I’m a sucker for a rösti, and I truly believe it makes the best breakfast, brunch – or any meal, really. This one leans into the amazing varieties of root vegetables we have at our disposal, and it is especially stunning when layered and presented with all of the other elements: a bold mustard aïoli, crisp curried chickpeas, and an easy parsley and red onion salad that is quick-pickled to provide an acidic finish to a satisfying dish.

Root vegetable rösti, crisp chickpeas with parsley, red onion pickled salad and mustard aïoli