SPICE-ROASTED VEGETABLES WITH CHICKPEAS + CHERMOULA

SPICE-ROASTED VEGETABLES WITH CHICKPEAS + CHERMOULA image

Number Of Ingredients 23

1.5 cups cooked chickpeas
3 tablespoons extra virgin olive oil
2 tablespoon finely chopped cilantro stems
2 cloves garlic cloves, finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
1 teaspoon paprika
1/2 teaspoon cinnamon
1 teaspoon honey
1 teaspoon salt
1.5 teaspoon fresh ground pepper
1 lemon
1 bunch baby beets
4 carrots
2 pieces small parsnips, cut into quarters
2 baby potatoes
2 cups cooked whole grains such as quinoa, millet, brown rice
1 bunch small bunch cilantro
1/4 cup extra virgin olive oil
1 juice of one lemon
1 clove 1 garlic clove
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

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.