I saw this recipe in the New York Times this week and had to try it! First it is a salad that can be served as a main course and second I’ve never made roasted chickpeas and really have wanted to so here was my opportunity!! The recipe came together easily and my daughter even pitched in and made the dressing! Any combo of vegetables works, just be sure to keep an eye on the chickpeas – I charred a few of mine 😉
Recipe adapted from Melissa Clark’s recipe in the New York Times.
- 1 15 oz can chickpeas, drained and rinsed
- 1 1/4 pounds pumpkin (or sweet potato), peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and sliced 1/4 inch thick
- 3/4 teaspoon salt
- black pepper, as needed
- 2 thyme sprigs
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- 1/3 cup plain Greek yogurt
- 2 teaspoons fresh lemon juice
- 5 ounces spinach (6 cups)
- 2 tablespoons shallots thinly sliced
- Heat oven to 400 degrees.
- Wash chickpeas, drain and dry them on paper towels.
- Toss veggies with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on rimmed baking sheet and top with thyme. Roast until golden brown and tender 40- 50 minutes.
- Toss chickpeas with 2 tablespoons oil, chili powder, cumin and salt. Spread on another rimmed backing sheet and place in the oven about 10 minutes after the veggies. Roast until golden brown, 30-40 minutes.
- Mash garlic to a paste with a large pinch of salt. Whisk garlic, yogurt and lemon juice in small bowl. Slowly whisk in 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
- Place spinach in a large bowl, toss with dressing and add roasted vegetables and chickpeas.