Roasted Vegetables and Chickpeas -

Roasted Vegetables and Chickpeas

Roasted vegetable and chickpea stew

I know this is going to sound a little crazy, but trust me on this – my roasted vegetable and chickpea stew is killer! And the secret ingredient? Cinnamon!

This is a mash-up of a few different online recipes, some seasoning advice from one of my favorite books, Salt Fat Acid Heat, and the addition of some amazing harissa-flavored olive oil that I bought at 30A Olive Oil (you could mix some harissa paste with plain olive oil for a similar flavor). The result? SO GOOD! It’s healthy comfort food with an unexpected twist!

You could change up the roasted vegetables with whatever you have on hand – just be sure to cut watery vegetables like zucchini and peppers into big chunks so that they cook evenly with the potatoes.

Fruit would be a perfect dessert for this light meal (or at least something a little bit fruity, like Best Cake with Apricot, if you’re so inclined!). Enjoy!

Roasted Vegetables and Chickpeas


  • 2 baking potatoes, peeled and diced
  • 2 red peppers, seeded and coarsely chopped
  • 1 white or yellow onion, diced
  • 1 cup of baby carrots, cut into halves (or thirds if very large)
  • 2 yellow squash, halved and cut into THICK coins
  • 2 T extra virgin olive oil
  • 1 tsp coriander
  • 1 tsp cinnamon
  • Salt and pepper to taste
  • 2 T harissa-flavored olive oil (or plain olive oil with some harissa paste to taste)
  • 1 can (14 oz) chickpeas, rinsed and drained
  • 1 can (14 oz) diced tomatoes
  • 1 1/2 tsp minced garlic
  • 3 T finely chopped cilantro


Heat oven to 425 degrees and line a large baking pan with nonstick foil (if using regular foil, spray with cooking spray).

Combine in a large bowl: potatoes, red pepper, onion, carrots, squash. Coat with plain EVOO and sprinkle with coriander, cinnamon, salt and pepper. Mix well.

Spread vegetables in a single layer on baking sheet; roast for 45 minutes, stirring halfway through.

About 10 minutes before the vegetables are done, pour tomatoes and chickpeas into a stockpot and heat on medium-high heat until just simmering (if you need more liquid, add 1/4 cup water or so). Add garlic and continue to heat, stirring occasionally.

When the roasted vegetables are done, drizzle with the harissa-flavored olive oil, then dump all of the roasted veggies into the simmering tomato/chickpea mixture.

Stir to combine. Top with cilantro to serve.

Looking for more great recipes? Sign up to receive all the recipes from my annual fundraiser, The New Moon Bake-a-thon to support the Alzheimer’s Association! We bake all day long on the summer solstice (June 20th) to raise funds for research and patient care. All recipes are provided FREE on the website (donations optional, but always welcome!) and now you can get ALL of the recipes from the day delivered to your inbox in one handy-dandy e-book. Sign up today to get it – free!

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