Author Notes
Who said roasting was only for the chilly months?
We’re all about adding a little extra oomph to a cookout spread — and you can save yourself precious grill space by assigning heftier veggies like beets and potatoes to your oven. There’s something so rich and nourishing about this dish — plus, crispy chickpeas! And hey, the fact that it’s vegan is the best added perk. —CAVA
Ingredients
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2
15-ounce cans chickpeas, drained, rinsed, and skins removed
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2-3 tablespoons
olive oil
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1 teaspoon
smoked paprika
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1 teaspoon
sea salt
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1 bunch
beets, quartered or cut into eigths, depending on their size
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1 bunch
baby purple potatoes, cut into 1-inch chunks
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1
bulb fennel, core removed and sliced into thin shavings
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3 tablespoons
olive oil
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salt and pepper to taste
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Cava Traditional Hummus
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fresh tattagon, for garnish
Directions
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Preheat oven to 350 degrees Fahrenheit.
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Toss chickpeas with olive oil, paprika, and sea salt. Spread in an even layer on a baking sheet. Roast for 30 minutes,, shaking the pan halfway through the baking time, until chickpeas are crunchy, about 50 to 60 minutes. Allow to cool.
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While chickpeas are cooling, prepare veggies. Turn oven up to 400 degrees Fahrenheit. Toss beets, baby potatoes, and fennel in olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 30 to 40 minutes, until fork-tender and lightly browned.
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To serve, spread a layer of your preferred hummus flavor across the bottom of a large platter. Spread roasted veggies on top and finish with an even sprinkling of crispy chickpeas. Finish with cracked black pepper and a few sprigs of fresh tarragon.
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