When all else fails, roasted veggies will always come to the rescue. Salty pistachios and cumin spiced chickpeas take this dish to the next level. For me, this dish is the ultimate comfort food – each bite of warm earthy goodness will help center your heart and soul.
The ultimate fall-back plan for when I just need something simple, nourishing and delicious, these roasted veggies will forever hold a special place in my kitchen during the colder months! I like to serve mine with a nice dollop of hummus and a sprinkle of sumac of fresh herbs. Feel free to substitute out any veggies that may be easily accessible to you when you're making this dish.
Preheat oven to 400°F.
Prepare your veggies and place them onto a cookie sheet.
Salt to taste and drizzle with olive oil. Toss to combine.
Roast in the oven for 40 minutes, tossing once after 25 minutes.
While veggies are roasting, sear your garbanzos.
Heat oil over medium-high in a skillet.
Add your garbanzos, cumin and salt. Toss to combine.
Sear by continuing to toss every minute or so until they become golden brown – about 6 minutes.
Mix your garbanzos w/ your veggies and add to bowls.
Top with parsley, pistachios, hummus and sumac.
Ingredients
Directions
Preheat oven to 400°F.
Prepare your veggies and place them onto a cookie sheet.
Salt to taste and drizzle with olive oil. Toss to combine.
Roast in the oven for 40 minutes, tossing once after 25 minutes.
While veggies are roasting, sear your garbanzos.
Heat oil over medium-high in a skillet.
Add your garbanzos, cumin and salt. Toss to combine.
Sear by continuing to toss every minute or so until they become golden brown – about 6 minutes.
Mix your garbanzos w/ your veggies and add to bowls.
Top with parsley, pistachios, hummus and sumac.