Oven-Roasted Vegetables with Chickpeas

Instructions

1. Step 1

   Heat the oven to 200°C.

   Cookware: oven

2. Step 2

   Cut the cauliflower into small florets and the broccoli into larger florets so they finish roasting at about the same time.

   Ingredients used: 300.0 gr Broccoli, 400.0 gr Cauliflower

   Cookware: Chef Knife, cutting board

3. Step 3

   Cut the potatoes into cubes and the carrots into thick slices.

   Ingredients used: 200.0 gr Carrot, 400.0 gr Potato

   Cookware: Chef Knife, cutting board

4. Step 4

   Cut the onion into wedges and the red kapia peppers into wide strips.

   Ingredients used: 180.0 gr Onion, 150.0 gr Red Kapia Pepper

   Cookware: Chef Knife, cutting board

5. Step 5

   Drain the cooked chickpeas, then pat them dry.

   Ingredients used: 330.0 gr Chickpea

   Cookware: colander, kitchen towel

6. Step 6

   Whisk the olive oil with the turmeric, thyme, cumin, salt, black pepper, and paprika.

   Ingredients used: 1.0 gr Black Pepper, 3.0 gr Dried Thyme, 8.0 gr Fine Salt, 4.0 gr Ground Cumin, 6.0 gr Ground Turmeric, 60.0 ml Olive Oil, 5.0 gr Sweet Paprika

   Cookware: small bowl

7. Step 7

   Place the prepared vegetables and chickpeas in a large bowl. Add the seasoned oil and toss until everything is evenly coated.

   Cookware: mixing bowl

8. Step 8

   Divide the mixture between two rimmed baking sheets and spread it into uncrowded single layers.

   Cookware: baking sheet

9. Step 9

   Roast at 200°C for 25 minutes.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

10. Step 10

    Turn the vegetables and chickpeas with a spatula, then rotate the positions of the baking sheets.

    Cookware: baking sheet, spatula

11. Step 11

    Roast for another 10–15 minutes, until the potatoes and carrots are tender and the vegetables have browned edges.

    Timer: 12 min (fixed)

    Cookware: baking sheet, oven