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 pepper 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.
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 pepper 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.