Name: Roasted Vegetable Medley with Chickpeas
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 3 medium to large beets, peeled and cut into 1-inch pieces; 1 medium cauliflower, hard stalk removed and cut into 1-inch florets; 2 medium carrots, trimmed, halved lengthwise and sliced into 1/2-inch pieces; 2 medium red onions, roughly chopped; 1 green bell pepper, coarsely chopped; 1 red bell pepper, coarsely chopped; 1/4 cup extra virgin olive oil; 1 tablespoon dried oregano; 2 teaspoons Aleppo pepper (or 1 teaspoon red pepper flakes); Kosher salt to taste; Black pepper to taste; 6 garlic cloves, roughly chopped; 1 (14-ounce) can chopped tomatoes; 1 (14-ounce) can chickpeas, drained and rinsed; 2 teaspoons ground cumin; 1 1/4 cups hot water; 1 tablespoon double concentrated tomato paste

Description

A delicious and colorful roasted vegetable medley featuring beets, cauliflower, carrots, bell peppers, and chickpeas, seasoned to perfection.

Ingredients

Scale

3 medium to large beets, peeled and cut into 1-inch pieces
1 medium cauliflower, hard stalk removed and cut into 1-inch florets
2 medium carrots, trimmed, halved lengthwise and sliced into 1/2-inch pieces
2 medium red onions, roughly chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/4 cup extra virgin olive oil
1 tablespoon dried oregano
2 teaspoons Aleppo pepper (or 1 teaspoon red pepper flakes)
Kosher salt to taste
Black pepper to taste
6 garlic cloves, roughly chopped
1 (14-ounce) can chopped tomatoes
1 (14-ounce) can chickpeas, drained and rinsed
2 teaspoons ground cumin
1 1/4 cups hot water
1 tablespoon double concentrated tomato paste

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Instructions

Preheat the oven to 425°F.
In a large, rimmed baking sheet, toss the beets, cauliflower, carrots, red onions, and bell peppers with the olive oil, oregano, Aleppo pepper, and some salt and pepper (about 1/2 teaspoon each). Use your hands to ensure all the vegetables are well coated.
Spread the vegetables into a single layer and bake for about 30 to 35 minutes, turning the vegetables around halfway through, until charred at the edges and softened.
Remove from the oven and transfer to a large, deep baking dish. Stir in the garlic, tomatoes and their juices, and chickpeas. Season with the cumin and a bit of salt and pepper. Combine well. Use the empty tomato tin to combine the hot water with the tomato paste and mix well. Pour this into the baking dish and gently combine. Check the seasoning and add more salt and pepper to your taste.
Bake for 20 to 25 minutes, until all vegetables are cooked through, browned at the edges, and the sauce has thickened. Serve immediately.

Notes

This dish can be served as a main course or a side dish.
Feel free to customize the vegetables based on your preferences or seasonal availability.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Vegetarian
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg