Best 3 Spice Roasted Vegetables With Chickpeas Chermoula Recipes
Spice Roasted Vegetables with Chickpeas and Chermoula is a vibrant and flavorful dish that combines the goodness of roasted vegetables, chickpeas, and a zesty chermoula sauce. This delightful recipe offers a fantastic interplay of textures and flavors, making it a perfect choice for vegans, vegetarians, and anyone looking for a healthy and delectable meal. The roasted vegetables, such as broccoli, carrots, and sweet potatoes, provide a delightful crunch, while the chickpeas add a hearty and protein-rich component. The chermoula sauce, a North African marinade, amps up the dish with its tantalizing blend of cilantro, parsley, cumin, paprika, and garlic. Whether you're seeking a wholesome weeknight dinner or an impressive side dish for gatherings, Spice Roasted Vegetables with Chickpeas and Chermoula promises to impress your taste buds and leave you craving more.
Here are our top 3 tried and tested recipes!
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
ROASTED VEGETABLES WITH CHICKPEAS
This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don't have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.
Provided by PetsRus
Categories Beans
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
- Transfer to the baking tray, peppers and tomatoes cut side down.
- Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
- Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
- Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
- Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
- Check seasoning, stir in the parsley and serve!
Nutrition Facts : Calories 394.4, Fat 19.1, SaturatedFat 2.6, Sodium 382.7, Carbohydrate 49.9, Fiber 13, Sugar 9.6, Protein 10.5
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.
Tips:
- Use a variety of vegetables. This will add color, flavor, and nutrients to your dish. Some good options include broccoli, cauliflower, carrots, potatoes, sweet potatoes, and zucchini.
- Roast the vegetables at a high temperature. This will help them to caramelize and develop a delicious flavor. Aim for a temperature of 425 degrees Fahrenheit or higher.
- Toss the vegetables with olive oil and spices before roasting. This will help them to brown and crisp up. Some good spices to use include cumin, coriander, paprika, and chili powder.
- Add chickpeas to the roasting pan. This will add protein and fiber to your dish. You can use canned chickpeas or cook your own.
- Make chermoula sauce. This Moroccan sauce is made with fresh herbs, olive oil, and spices. It adds a delicious flavor to the vegetables and chickpeas.
- Serve the roasted vegetables and chickpeas with chermoula sauce. You can also add a side of couscous or rice.
Conclusion:
This recipe for spice-roasted vegetables with chickpeas and chermoula is a delicious and healthy way to enjoy your favorite vegetables. The vegetables are roasted at a high temperature until they are caramelized and flavorful, and the chickpeas add protein and fiber. The chermoula sauce is a delicious finishing touch that adds a Moroccan flair to the dish. This recipe is perfect for a weeknight meal or a special occasion.
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