Spice-Roasted Vegetables with Chickpeas + Chermoula

sproutedkitchen.com

Audra

1 ½ cups cooked chickpeas, freshly cooked or one 14 oz. can, rinsed well

3 Tbsp. extra virgin olive oil

2 Tbsp. finely chopped cilantro stems

2 garlic cloves, finely chopped

1 tsp. ground coriander

2 tsp. cumin seeds

1 tsp. paprika

½ tsp. cinnamon

1 tsp. honey

1 tsp. sea salt

½ tsp. fresh ground pepper

1 lemon

1 bunch baby beets

1 bunch baby carrots or about 4 larger ones

2 small parsnips, cut into quarters

2 baby potatoes

mint leaves, to serve

2 cups cooked whole grains such as quinoa, millet, brown rice etc.

/chermoula/

1 small bunch cilantro

¼ cup extra virgin olive oil

juice of one lemon

1 garlic clove

½ tsp. ground coriander

½ tsp. ground cumin

sea salt

Directions at sproutedkitchen.com

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