Oven-Roasted Root Vegetables with Chickpeas and Lemon Yogurt

A warming winter oven dish of parsnip, carrot and crispy chickpeas, served with a fresh lemon yogurt. The root vegetables become sweet and savory in the oven and are ready in under 30 minutes.

By yumbelo · 1 servings · 30 minutes

Ingredients

• 150 g Parsnip
• 100 g Carrot
• 0.5 can Chickpeas (canned, drained)
• 1 tbsp Olive oil
• 0.5 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 150 g Yogurt (3.5% fat)
• 1 pc Garlic clove
• 1 tsp Lemon juice
• 0.5 bunch Parsley, fresh

Method

1. Preheat the oven to 220 °C top and bottom heat.
2. Peel the parsnip and carrot and cut into thin sticks or slices.
3. Drain the chickpeas, rinse and pat dry. Toss with the vegetables, 1 tbsp olive oil, cumin, paprika powder, salt and pepper, and spread on a baking tray.
4. Roast the tray in the oven for 20 to 25 minutes, until the vegetables are soft and the chickpeas are crispy.
5. Stir the yogurt together with the finely pressed garlic clove, lemon juice, salt and pepper.
6. Finely chop the parsley and mix it into the lemon yogurt.
7. Transfer the oven vegetables to a plate and serve with the yogurt.