Tuesday, April 14, 2015

Garlicky Oven Roasted Vegetables & Chickpeas

I've been using my oven for roasting vegetables quite often recently. Everything started when I decided to make oven fries. I try to avoid deep fried food and baking potatoes in the oven is a great alternative for such a French fries lover. They turn out just as delicious as deep fried fries, but much healthier. The same applies to the rest of the vegetables. I usually pan-fry them but oven roasted vegetables do not need so much oil and baking them in the oven makes them extra crispy, smoky, and saves a wonderful aroma and shape of each vegetable without mixing all the flavors into one. In this recipe, I've used artichokes, cauliflower and onions but you can definitely add carrots, parsnips, potatoes, garlic or any other vegetable. These vegetables are super garlicky and lemony, the oregano and basil goes perfectly with artichokes while paprika and cumin goes great with chickpeas and cauliflower. Personally, I wouldn't make any changes in the seasoning mixture, but if you think of any other combination, I'd be happy to hear about it.

Garlicky Oven Roasted Vegetables & Chickpeas 

2 artichokes
170g (6 ounces) cooked chickpeas 
200g (7 ounces) cooked cauliflower, chopped into chunks
~50g arugula, washed and drained
1 medium onion, cut into wedges
White vinegar or lemon juice, to soak artichokes

Seasoning for the artichokes and onions:
1 tbsp lemon juice
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt

Seasoning for the chickpeas and cauliflower:
1 tsp dried garlic powder
1 tsp cumin
1 tsp smoked paprika
1/4 tsp chili paprika
1 tsp olive oil
1/4 tsp salt

1) First, prepare the artichokes. Fill a medium pot with water and add a generous splash of vinegar (or lemon juice). Wash the artichokes, cut of the ends of the stems (the stem is edible so you should cut off just the end of it), remove hard leaves close to the stems and trim the tops of the leaves with your kitchen scissors. Cut about 2 cm / 1 inch from the top of the artichokes, Cut artichokes in half and place in the water with vinegar. Try to prepare them quickly because they tend to brown very fast. If they start browning  too fast, you can dip them in water/vinegar mixture for a second and continue preparing them.

2) Bring a medium pot to boil. Add some salt and a splash of vinegar to it. Once it boils, add artichokes and cook over medium-high heat for about 20 minutes. Remove from water and let cool a little. Once cool enough so you can touch them, cut the halves of the artichokes in half so you have 8 pieces in total. Set aside.

3) Preheat the oven to 225C / 435F. Line a baking tray with parchment paper.

4) In a small bowl, mix together 1 tablespoon of lemon juice, minced garlic, olive oil, oregano, basil and salt. Dip each artichoke quarter into this mixture and try to coat all the sides. Place them on the baking tray and top with remaining minced garlic/basil/oregano mixture (it won't stick to the artichokes so you will have to arrange them on top of them). Dip the onions in this mixture and place on the baking tray.

5) Add chickpeas and cauliflower into a medium bowl and add a teaspoon of olive oil. Shake to coat them. Add garlic powder, cumin, smoked paprika, chili paprika and salt. Mix until coated evenly. Place chickpeas and cauliflower on the baking tray. Try to spread them in one layer so they roast evenly.

6) Bake in the oven for 15-20 minutes or until nicely browned. Serve with arugula leaves tossed with some lemon juice.  

Serves 2.

Recipe by collecting memories


  1. I am all about veggie bowls like this for dinner so you definitely can consider I will be making the recipe. Love all the spices and aromatics going on in it especially..

    1. I'm sure you're gonna love the spice combo! Let me know when you make it. Thanks!

  2. Oh this just looks too good for words - pinning - I love that the chickpeas and cauliflower have different spices than the other veggies - I bet this is so good!


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