Spice Roasted Vegetables With Chickpeas Chermoula Recipes

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

Spicy Roasted Chickpeas Recipe by Tasty image

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

Ingredients

15 oz chickpeas, 1 can, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt

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

Roasted Vegetables With Chickpeas image

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

Ingredients

12 ounces eggplants, approx, cubed
1 yellow bell pepper, deseeded and halved
1 red bell pepper, deseeded and halved
6 -8 garlic cloves, peeled left whole
4 ounces green beans, cut in pieces
5 tomatoes, halved
1 onion, cut in chunks
1 teaspoon dried oregano or 1 teaspoon dried thyme
salt and pepper
5 -6 tablespoons olive oil
2 -3 cups vegetable stock
2 cups chickpeas (cooked)
1 cup fresh parsley, chopped

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

SPICE-ROASTED VEGETABLES WITH CHICKPEAS + CHERMOULA image

Number Of Ingredients 23

Ingredients

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.

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