Earthy carrots, parsnips, and chickpeas roasted to perfection with aromatic garlic and cumin, creating a simple yet flavorful and satisfying side dish or light meal.

Servings: 4-5 servings
Prep Time: 10 minutes
Cook Time: 35-40 minutes

Ingredients

• 2 medium-large (peeled and cut into bite-sized chunks) Carrots
• 2 medium-large (peeled and cut into bite-sized chunks) Parsnips
• 500 grams Drained chickpeas
• 3 tablespoons Regular olive oil
• 4 cloves (bruised and peeled, or roughly chopped) Garlic cloves
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Ground ginger
• 1 teaspoon, plus more to taste Maldon sea salt flakes
• Optional, for garnish Fresh coriander

Instructions

1. Preheat oven to 200°C (400°F).
2. In a large bowl, combine the chopped carrots, parsnips, and drained chickpeas.
3. Add the olive oil, bruised garlic cloves, cumin seeds, ground ginger, and Maldon sea salt flakes. Toss everything together until the vegetables and chickpeas are evenly coated.
4. Spread the mixture in a single layer on a large baking sheet.
5. Roast for 35-40 minutes, stirring halfway through, until the root vegetables are tender and slightly caramelized, and the chickpeas are lightly crisp.
6. Taste and adjust seasoning if needed. Serve warm, optionally garnished with fresh coriander.