Roasted Vegetables and Chickpeas -

Roasted Vegetables and Chickpeas

Roasted vegetable and chickpea stew

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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Food for thought, served up just for you a few times each week!


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