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Roasted Root Vegetables with Chermoula, Chickpeas & Basmati – vegetarian recipe
Stav Kogan

Roasted Root Vegetables with Chermoula, Chickpeas & Basmati Rice

Discover how to make a show-stopping meal with simple roasted vegetables and a zesty Moroccan chermoula sauce. This hearty, nourishing bowl with protein-packed chickpeas and fluffy basmati rice is a complete vegan meal perfect for any weeknight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • For the Roasted Vegetables (4-6 Servings)
  • 2 to 2.5 lbs (900 g) to 1.1kg (2.43 lb) mixed root vegetables (carrots, parsnips, turnips, fennel), peeled and cut into 1-inch pieces
  • 2 to 3 tbsp (45 ml) extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • For Assembly
  • 0.5 to 1 cup / 120 to 240 ml Chermoula, to taste
  • 1 15-oz / 425g (15 oz) can chickpeas, drained and rinsed
  • 4 cups (740 g / 26.1 oz) cooked basmati rice, for serving
  • 4 to 6 poached eggs, for serving (optional)
  • Pro-Tips For The Perfect Bowl
  • Make it ahead for an easy weeknight. The chermoula can be made up to 2 days in advance (the flavor gets even better!), and cooked rice keeps for 3 days in the fridge.
  • Swap your veggies. This recipe is incredibly versatile. Try it with 2.5 lbs / 1.1kg (2.43 lb) of cauliflower florets, sweet potatoes, or winter squash like butternut or kabocha.
  • Control the flavor. Start with a smaller amount of chermoula and add more to taste. The vibrant sauce is potent, so it's best to adjust to your personal preference.

Method
 

  1. Preheat your oven to 400°F / 200°C. On a large baking sheet, toss the prepared root vegetables with olive oil, salt, and pepper until evenly coated.
  2. Arrange in a single layer to ensure proper roasting. 2.
  3. Roast for 30-40 minutes, flipping halfway through, or until the vegetables are tender and beautifully caramelized at the edges. 3.
  4. While the vegetables roast, prepare your chermoula sauce and cook the basmati rice according to package directions. 4.
  5. Transfer the hot roasted vegetables to a large mixing bowl.
  6. Add the desired amount of chermoula and the drained chickpeas, and gently toss everything together until well combined. 5. To serve, spoon a generous portion of basmati rice into each bowl.
  7. Top with the chermoula vegetable and chickpea mixture. If using, place a poached egg on top and season it with a final pinch of salt and pepper.
  8. Don't crowd the pan! Give your vegetables plenty of space on the baking sheet to ensure they roast and caramelize rather than steam. Use two pans if necessary.

Nutrition

Calories: 450kcalCarbohydrates: 72gProtein: 15gFat: 10g

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