Description
Savor the vibrant flavors of our Mediterranean Herb-Roasted Vegetable Medley with Crunchy Chickpeas. Homegrown herbs, carrots, and artichokes come together in a fragrant blend, topped with crispy chickpeas. A garden-fresh delight!
Ingredients
Scale
- 3–4 medium carrots, peeled and cut into thick slices
- 1–1/2 cup green beans, trimed, and cut into 3 inch pieces
- 1 red onion, sliced
- 2–3 garlic cloves, minced
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon sumac
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup couscous
- Crumbled feta cheese, for topping
- Fresh herbs (such as basil, chives, parsley or cilantro), chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the green beans, carrots, red onion, and chickpeas.
- To the bowl add olive oil, paprika, garlic powder, salt, and black pepper.
- Drizzle the spice mixture over the vegetables and chickpeas in the large bowl, and toss until everything is evenly coated.
- Transfer the seasoned vegetables and chickpeas to a baking sheet or roasting pan, spreading them out in a single layer.
- Roast the vegetables and chickpeas in the preheated oven for about 25-30 minutes, or until the carrots are tender and lightly browned, stirring halfway through to ensure even cooking.
- In the meantime, prepare the couscous according to the package instructions.
- Once the roasted vegetables and chickpeas are done, remove them from the oven and let them cool slightly.
- Fluff the cooked couscous with a fork and place a generous portion on each plate or in a serving dish.
- Spoon the roasted vegetables and chickpeas over the couscous.
- Crumble feta cheese over the top of the dish.
- Garnish with freshly chopped herbs, such as basil, chives, parsley or cilantro.