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Herb Spiced Roasted Root Vegetables with Spiced Chickpeas and Lemon Rice

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 650
A flavorful and hearty dish combining roasted root vegetables, spiced chickpeas, and zesty lemon rice, perfect for a wholesome meal.

Ingredients

Vegetables and Herbs

  • 1 large sweet potato (cubed)
  • 1 beet (cubed)
  • 1 parsnip (cubed)
  • 2 large carrots (cubed)
  • 2 small red onions (sliced)
  • 6-7 leaves fresh Sage (chopped)
  • 1 sprig Rosemary (chopped)
  • 1 tsp fresh Oregano (chopped)
  • 1 sprig Thyme (chopped)
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 2 cups vegetable stock
  • 1 cup uncooked brown basmati rice (rinsed)
  • 0.5 tbsp olive oil
  • 1 tsp Brown mustard seed
  • 1 tsp turmeric
  • 0.125 tsp salt
  • 0.125 tsp black pepper
  • 2 cloves garlic (minced)
  • 1 inch fresh ginger (chopped)
  • 1 whole lemon (zested)
  • 0.5 lemon juice
  • 1 tbsp olive oil
  • 15 oz can chickpeas (drained and rinsed)
  • 0.5 tsp garam masala
  • 0.5 tsp cane sugar
  • 0.25 tsp curry powder
  • 0.125 tsp salt
  • 0.125 tsp black pepper
  • 0.5 lemon juice

Instructions 

  • Preheat oven to 425°F (220°C). Toss vegetables and herbs with vinegar, oil, salt, and pepper; spread on a baking sheet. Roast for 30-40 minutes until tender.
  • Cook rice in boiling vegetable stock for about 20 minutes until fluffy. In a small pan, sauté mustard seeds, then add garlic, ginger, lemon zest, and juice. Mix into cooked rice.
  • In a skillet, sauté chickpeas with oil, spices, and lemon juice for 5 minutes until golden. Serve chickpeas over rice with roasted vegetables.

Notes

Feel free to customize herbs and spices to taste for added flavor.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: fusion
Keyword: Chickpeas, Lemon, Vegetables