SPICE-ROASTED VEGETABLES WITH CHICKPEAS + CHERMOULA
Number Of Ingredients 23
Steps:
- Drain the chickpeas well.
- Preheat the oven to 375'. Place olive oil, cilantro stems, garlic, spices, honey, salt, pepper and lemon zest in a large bowl and mix well.
- Cut the beets and potatoes in half so they are about the same thickness as the carrots and parsnips.
- Add the chickpeas, carrots, parsnips and potatoes to the bowl and toss to coat. Transfer to a baking sheet in a single layer. Toss the beets in the remaining marinade and tuck them to one side of the baking sheet (beets stain
- Roast for 35-45 minutes, stirring everything once, until golden and tender.
- Meanwhile, cook your grains and keep them warm.
- To make the chermoula, put all the ingredients in a blender or food processor and blend until a rough sauce is formed. Season to taste with salt.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mor Yani
mor28@gmail.comThis dish is a great way to get your kids to eat their vegetables. The chermoula sauce is so flavorful that they'll never even know they're eating healthy.
Alulutho Tyimi
a.t@yahoo.comI would definitely recommend this recipe to anyone who is looking for a new and exciting way to eat vegetables.
Melissa Lytle
lytle@hotmail.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's also healthy and delicious.
Wilson “Akangachepe” Mtonga JR
w_j74@hotmail.comI'm so glad I found this recipe. It's a great way to use up leftover vegetables.
Kimonas “iiSelecter” Sampatas
k.sampatas@gmail.comThis dish is definitely a keeper! I'll be making it again and again.
Itz Felix
f@hotmail.comI found that the vegetables didn't roast evenly in my oven. Some of them were still a bit crunchy, while others were starting to burn.
Sphindile Mzila
sphindile.mzila@hotmail.comThis dish was a bit too spicy for my taste, but I think that's just because I'm not used to eating chermoula sauce.
Wes ley
w_l75@gmail.comI'm not a big fan of chickpeas, but I really enjoyed them in this dish. The chermoula sauce really helped to balance out the flavors.
Amanda Story
s.amanda79@gmail.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and healthy dish that everyone will love.
Oswaldo Lara
o.lara61@yahoo.comI love that this recipe is so versatile. You can use any type of vegetables you like and the chermoula sauce can be adjusted to your own taste preferences.
Tina Richardson
tinarichardson@gmail.comThis dish is a great way to get your daily dose of veggies. The chermoula sauce is also a great way to add some extra flavor to your meals.
Raj Gurung
raj_g@gmail.comI've made this recipe a few times now and it's always a hit with my family and friends. It's so easy to make and the flavors are amazing.
Ahmed Aatish
ahmed_a1@hotmail.comRoasted veggies and chickpeas with chermoula sauce? Yes, please! This dish was a delight to make and even better to eat. The chermoula sauce is bursting with flavor and really brings the dish together.