Beets and Chickpeas

Fall is right around the corner, and that means fall vegetables will be plentiful! I love cooking with beets, and try to find new ways to use them in my cooking. I tweaked this recipe to add chickpeas to make it a complete meal. It would go well served with some rice or quinoa.

​1 lbs beets, washed (about 3-4 beets depending on their size)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
Pepper, to taste
½ teaspoon black mustard seeds
½ teaspoon coriander seeds
½ teaspoon cumin seeds
1 garlic clove, finely chopped
​1 15 oz. can chickpeas, drained​

​Pre-​heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks​ of around the same size.​ Toss with the oil and season with 1/4 teaspoon salt and peppe​r in a roasting pan and roast for ​about ​30 minutes, tossing occasionally​.

​After 30 minutes, add in the mustard seeds, coriander cumin​, chickpeas, and crushed garlic and mix well.​ ​Roast the beets and chickpeas together until the beets are tender, about 15 minutes more​ and the chickpeas are starting to brown slightly​.

​Season with more salt and pepper and serve over a grain like rice or quinoa.