Roasted Beetroot & Crispy Chickpeas Recipe

Name: Roasted Beetroot & Crispy Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Medium Beetroots; 1 can (15 Oz. Size) Chickpeas; 2 Tablespoons Olive Oil, Plus More For Drizzling; 1 Tablespoon Sumac; 1 Tablespoon Ground Cumin; 1 Tablespoon Dried Thyme; 1 Tablespoon Sesame Seeds; 1/2 teaspoons Salt; 1 cup Greek Yogurt; 1 teaspoon Lemon Juice; 1 teaspoon Lemon Zest; 1 teaspoon Harissa (more Or Less To Taste); Mint Leaves For Garnish

Servings: persons

2 Medium Beetroots
1 can (15 Oz. Size) Chickpeas
2 Tablespoons Olive Oil, Plus More For Drizzling
1 Tablespoon Sumac
1 Tablespoon Ground Cumin
1 Tablespoon Dried Thyme
1 Tablespoon Sesame Seeds
1/2 teaspoons Salt
1 cup Greek Yogurt
1 teaspoon Lemon Juice
1 teaspoon Lemon Zest
1 teaspoon Harissa (more Or Less To Taste)
Mint Leaves For Garnish

1
Preheat oven to 220 degrees C (425 degrees F).
2
Scrub beetroots very thoroughly, dry and cut into wedges.
3
Spread drained chickpeas and beetroot wedges on a large baking tray, add olive oil and mix well with your hands.
4
In a small bowl, mix together sumac, cumin, thyme, sesame seeds and salt.
5
Add half of this mixture to the beetroots and chickpeas and mix again very thoroughly.
6
Roast for about 2530 or until crisp at the edges.
7
Check towards the end of the roasting time, so that chickpeas will not turn black.
8
They should be nicely crisped and beetroots should be a bit softer, but not really soft or mushythey should still have quite a strong bite.
9
In the meantime, mix yogurt with the lemon juice and zest and about 1 teaspoon of the remaining spice mixture.
10
Swirl harissa through and spread yogurt on a serving platter.
11
Top with beetroot wedges, chickpeas and mint leaves.
12
Drizzle a little olive oil on top and sprinkle with a pinch of the spice mixture.
13
Enjoy with some crisp bread.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Medium Beetroots, 1 can (15 Oz. Size) Chickpeas, 2 Tablespoons Olive Oil, Plus More For Drizzling, 1 Tablespoon Sumac, and more.

Yes, Roasted Beetroot & Crispy Chickpeas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Beetroot & Crispy Chickpeas

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