Autumn Roasted Vegetable and Chickpea Bowl

Middle Eastern · Autumn · 40 min · Serves 4 · By Lesapor Test Kitchen

Celebrate the flavors of autumn with this simple roasted vegetable and chickpea bowl. Packed with seasonal produce and fragrant spices, this dish is both hearty and healthy. Perfect for a satisfying weeknight meal or an impressive side for gatherings.

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium butternut squash, peeled and cubed
  • 2 medium carrots, sliced
  • 1 red onion, cut into wedges
  • 1 red bell pepper, sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • Fresh parsley, for garnish

Method

  1. Preheat the oven to 400°F (200°C). In a large mixing bowl, combine olive oil, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper.
  2. Add butternut squash, carrots, red onion, red bell pepper, and chickpeas to the bowl. Toss until the vegetables and chickpeas are evenly coated with the spice mixture.
  3. Spread the vegetable and chickpea mixture on a large baking sheet in a single layer. Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and lightly browned.
  4. Meanwhile, in a small bowl, whisk together tahini, lemon juice, and honey until smooth. If the dressing is too thick, add a tablespoon of water to reach the desired consistency.
  5. Once the vegetables are roasted, remove the baking sheet from the oven and let it cool slightly. Transfer to a serving bowl and drizzle with the tahini dressing.
  6. Garnish with fresh parsley before serving. Enjoy warm or at room temperature.