I love to toss roasted vegetables with chermoula, the Moroccan herb relish made with cilantro, parsley, olive oil, lemon juice, and spices. It’s delicious with sweet vegetables like winter squash, carrots, and parsnips. You can steam the rice and make the chermoula while the vegetables are roasting. This can be a vegan dish with the chickpeas only, or you can top the bowl with a poached egg.

2 to 2½ pounds mixed root vegetables (such as carrots, parsnips, turnips, fennel, shallots), trimmed, peeled, and cut into 1-inch pieces; or 2½ pounds winter squash, peeled and cut into ½- to 1-inch dice
2 to 3 tablespoons extra virgin olive oil (to taste)
Salt and freshly ground pepper
½ to 1 cup Chermoula, to taste
1 (15-ounce) can chickpeas, drained and rinsed; or 1½ cups cooked chickpeas
1 cup basmati rice, cooked
4 eggs, poached , optional

  1. Toss the vegetables with the olive oil and salt and pepper to taste. Roast following the directions on this page.
  2. Transfer the vegetables to a bowl, add the chermoula and chickpeas, and toss together.
  3. Spoon the rice into bowls or onto plates. Top with the vegetables and chickpeas. If desired, top the vegetables with a poached egg. Season the egg with salt and pepper and serve.

ADVANCE PREPARATION: The chermoula can be made a day ahead. The cooked rice will keep for 3 days in the refrigerator.

SUBSTITUTIONS AND ADDITIONS: Substitute 2 to 2½ pounds cauliflower for the root vegetables or squash.