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
Continue After Advertisement
Ingredients
-
2
15-ounce cans chickpeas, drained, rinsed, and skins removed
-
2-3 tablespoons
olive oil
-
1 teaspoon
smoked paprika
-
1 teaspoon
sea salt
-
1 bunch
beets, quartered or cut into eigths, depending on their size
-
1 bunch
baby purple potatoes, cut into 1-inch chunks
-
1
bulb fennel, core removed and sliced into thin shavings
-
3 tablespoons
olive oil
-
salt and pepper to taste
-
Cava Traditional Hummus
-
fresh tattagon, for garnish
Directions
-
Preheat oven to 350 degrees Fahrenheit.
-
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.
-
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.
-
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.
See what other Food52ers are saying.