Foodist Approved: Curried Roasted Roots with Chickpeas

by | Oct 15, 2014
curried roasted roots with chickpeas

curried roasted roots with chickpeas

Roasting vegetables is one of those magical techniques that require very little work to bring out the best of flavors. This time of year just about any hearty vegetable you find at the farmers market, from comforting roots to delectable squash, will shine brighter with a little roasting love.

Line a tray with parchment paper, pile onto it colorful chopped vegetables, drizzle with olive oil, sprinkle on your favorite seasonings including a generous toss of salt, let your oven work its magic and you’ve got a culinary masterpiece in the works.

In this curried roasted vegetable recipe, I pair two of my favorite roots, rutabaga and beets, with sweet fennel and onion. To make it a meal, I like to toss in a can of chickpeas and serve it with quinoa and a dressing to enhance the earthy spices.

Moos, oinks and quacks won’t be missed in this hearty vegetarian meal. Make it even more filling by tossing with quinoa or other favorite grain.

Curried Roasted Roots with Chickpeas

Yield: serves 4 as a main dish

  • 1 rutabaga, peeled
  • 2 medium size beets, peeled
  • 2-3 carrots, peeled
  • 1 fennel bulb, cored
  • 1 yellow onion
  • 1 1/2 cups cooked chickpeas or 1 can rinsed and drained
  • 3 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1/4 teaspoon red pepper flakes (optional, if you want extra heat)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • optional: 1 cup quinoa, cooked according to package

  • 1/4 cup tahini
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 teaspoon miso
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 1/4 teaspoon salt

Pre-heat oven to 425 (or 400 for convection). Line baking sheet or roasting pan with parchment paper.

Chop all vegetables into bite-sized chunks, roughly the same size for even cooking, and place in a large mixing bowl.

Toss vegetables with the olive oil, curry powder, red pepper flakes (optional), cumin and sea salt.

Spread vegetables out on baking sheet and roast in the center of the oven for 15 minutes. Remove from oven and toss vegetables with chickpeas and return to oven. Roast for an additional 15-20 minutes, stirring every 10 minutes. Vegetables should be cooked through and lightly browned.

While vegetables are cooking make the dressing by whisking together the tahini, apple cider vinegar, olive oil, water, miso, ginger and salt.

Toss the vegetables with the cooked quinoa and serve immediately with the dressing for drizzling.

Elyse Kopecky is a social media and digital technology consultant based in Portland, OR. After 10 years working for NIKE and EA SPORTS in Portland, Amsterdam and Geneva she briefly left her desk job for the chance to study culinary nutrition at the Natural Gourmet Institute in NYC. Follow her adventures in the kitchen and on the trail at and @ElyseKopecky.


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6 Responses to “Foodist Approved: Curried Roasted Roots with Chickpeas”

  1. This looks so autumnal and beautiful! Thanks for sharing such an easy and delicious sounding recipe. I’ve got to try this ASAP!

  2. Martha says:

    I’m not having luck with pinning the recipes to Pinterest. Only the recipe’s picture will pin. Any suggestions? Thanks!

  3. Dee says:

    Add fish to make it a real food

  4. Patricia says:

    Hi Darya:

    I just polished off a huge helping of roasted love and I am very impressed with this recipe. It was delicious. The veggies were great, the dressing was spectacular. I tossed the vegetables with cooked quinoa. I really loved the combination of flavours. I’m so glad to have found your site. I love this way of eating!

    Unfortunately, I’m going in for more!!!

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