I know this is going to sound a little crazy, but trust me on this – my roasted vegetable and chickpea stew is killer! And the secret ingredient? Cinnamon!
This is a mash-up of a few different online recipes, some seasoning advice from one of my favorite books, Salt Fat Acid Heat, and the addition of some amazing harissa-flavored olive oil that I bought at 30A Olive Oil (you could mix some harissa paste with plain olive oil for a similar flavor). The result? SO GOOD! It’s healthy comfort food with an unexpected twist!
You could change up the roasted vegetables with whatever you have on hand – just be sure to cut watery vegetables like zucchini and peppers into big chunks so that they cook evenly with the potatoes.
Fruit would be a perfect dessert for this light meal (or at least something a little bit fruity, like Best Cake with Apricot, if you’re so inclined!). Enjoy!
Roasted Vegetables and Chickpeas
- 2 baking potatoes, peeled and diced
- 2 red peppers, seeded and coarsely chopped
- 1 white or yellow onion, diced
- 1 cup of baby carrots, cut into halves (or thirds if very large)
- 2 yellow squash, halved and cut into THICK coins
- 2 T extra virgin olive oil
- 1 tsp coriander
- 1 tsp cinnamon
- Salt and pepper to taste
- 2 T harissa-flavored olive oil (or plain olive oil with some harissa paste to taste)
- 1 can (14 oz) chickpeas, rinsed and drained
- 1 can (14 oz) diced tomatoes
- 1 1/2 tsp minced garlic
- 3 T finely chopped cilantro
Heat oven to 425 degrees and line a large baking pan with nonstick foil (if using regular foil, spray with cooking spray).
Combine in a large bowl: potatoes, red pepper, onion, carrots, squash. Coat with plain EVOO and sprinkle with coriander, cinnamon, salt and pepper. Mix well.
Spread vegetables in a single layer on baking sheet; roast for 45 minutes, stirring halfway through.
About 10 minutes before the vegetables are done, pour tomatoes and chickpeas into a stockpot and heat on medium-high heat until just simmering (if you need more liquid, add 1/4 cup water or so). Add garlic and continue to heat, stirring occasionally.
When the roasted vegetables are done, drizzle with the harissa-flavored olive oil, then dump all of the roasted veggies into the simmering tomato/chickpea mixture.
Stir to combine. Top with cilantro to serve.
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