82 Ratings
  • 5 star values: 51
  • 4 star values: 16
  • 3 star values: 6
  • 1 star values: 5
  • 2 star values: 3
  • 0 star values: 1

Rich with vitamins and minerals, this savory side dish is packed with flavor, enhanced beautifully by the roasting process. Rosemary and garlic lend their aromatic essence, while a hearty blend of chickpeas, twin potatoes and carrots ensures that this vegetarian delight will satisfy. Rinse chickpeas well to remove excess salt.

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Ingredients

Directions

  • Position an oven rack in center of oven. Preheat oven to 425°F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.

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  • Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

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Nutrition Facts

223 calories, (0 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg cholesterol, 301 mg sodium, 42 g carbohydrates, 7 g fiber, 9 g sugar, 6 g protein.


Reviews (2)

Most helpful positive review

Rating: 1 stars
11/22/2017
This recipe is a favorite in our home, especially for my vegan daughter. When I make this, I usually double the recipe and I bake it covered for half the time. I sprinkle extra rosemary since we love the flavor.

Most helpful critical review

Rating: Unrated
10/07/2014
Can you tell me what serving size this recipes nutritional info us based on?
82 Ratings
  • 5 star values: 51
  • 4 star values: 16
  • 3 star values: 6
  • 1 star values: 5
  • 2 star values: 3
  • 0 star values: 1
Rating: 1 stars
11/22/2017
This recipe is a favorite in our home, especially for my vegan daughter. When I make this, I usually double the recipe and I bake it covered for half the time. I sprinkle extra rosemary since we love the flavor.
Rating: Unrated
10/07/2014
Can you tell me what serving size this recipes nutritional info us based on?