I feel I’ve been neglecting you. My last recipe was several days ago, that’s if I’m being overly indulgent and classify a smoothie as a recipe. But the longer the wait, the more delicious the recipe? My warm dinner salads have received such positive and amazing feedback from you, my dearest readers (thank you!!), that I now want to share with you another favorite of mine: spiced roasted veggies with chickpea.
It’s often during the week that I find myself a bit too tired to dive into a full dinner cooking adventure and instead I just pop few veggies into the oven and patiently wait for them to turn into golden, juicy, heavenly meals. Weird, right? I bet I’m the only person on the planet to ever think of it. And also the first one to figure out that baking my dinner leads to fewer dishes to clean up.
This warm, flavorsome meal is very easy to put together, don’t be fooled by the long list of ingredients or by the long cooking time I captioned below. That’s not active cooking time. The 12 hours prep time is the soaking of the chickpea in water, overnight. And out of those 50 minutes of cooking, you will only be actively involved for about 15, after which you can enjoy a hot cup of tea, a magazine or two or a nice chat with your better half, sharing stories of the day. The very little active time required to make this dish makes it perfect for a weeknight meal in my house.
In addition to being incredibly simple and packed full of flavor, this dish is also quite versatile. It goes perfect with roasted zucchini or eggplant if you have some around the house, and even with some caramelized red onions or char grilled corn. If you have other fresh herbs, feel free to add them! It’s beautiful served with a mild, roasted chili sauce, but also wonderful without, if you don’t do spicy.
- For the chickpea:
- 3/4 cups dry chickpea
- pot of water
- For the Moroccan spiced dressing:
- 5-6 TBSP good olive oil (or more if needed)
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/4 tsp smoked paprika
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- sea salt, to taste
- black pepper, to taste
- For the roasted veggies:
- 1/2 cauliflower, cut into medium sized florets
- 1 big carrot, roughly sliced into 2-3cm pieces
- 4 big mushrooms
- 1 capsicum, deseeded and quartered
- 1/2 garlic bulb (to be used in the vinaigrette below)
- For the vinaigrette:
- 5 TBSP good olive oil
- zest of 1 small lemon
- 3 TBSP lemon juice
- 1 TBSP mustard (check out my home made recipe in the link below)
- 1 TBSP red wine vinegar
- 1/2 roasted garlic bulb
- sea salt and black pepper, to taste (only if needed)
- chili flakes, to taste
- Let chickpea soak in water overnight.
- Rinse, place in a pot of water and bring to a boil.
- Simmer until chickpea becomes tender and is fully cooked. Can take up to 40-50 minutes.
- While chickpea is cooking, preheat the oven at 190-200C and line a tray with baking paper.
- Prepare and cut all your veggies.
- Add cauliflower florets and cut carrot into a big bowl and add the spices for the Moroccan dressing. Use your hands and mix well to coat the veggies in the spices.
- Add the veggies in the baking tray and leave a bit of space on one side of the tray.
- Add mushrooms, the cut capsicum and the whole 1/2 garlic bulb (poke it with a bamboo skewer 2-3 times so it doesn’t pop in the oven) in the leftover space of the baking tray. Sprinkle them with olive oil and a bit of sea salt.
- Place the veggies in the oven and bake for 20 to 25 minutes.
- While veggies are cooking, add all the ingredients for the vinaigrette in a small jar and shake to blend them well.
- Once veggies are done, squeeze the roasted garlic in the vinaigrette and give it a good final shake.
- To serve, mix the chickpea with the vinaigrette and serve with hot roasted veggies and fresh parsley.
Try making your own mustard with this recipe. It’s surprisingly easy and packs a whole lot of flavor.