Ingredients
- 3 medium to large beets, peeled, and cut into 1-inch pieces
- 1 medium cauliflower, hard stalk removed and cut into 1-inch florets
- 2 medium carrots, trimmed, halved lengthwise and sliced into 1/2-inch pieces
- 2 medium red onions, roughly chopped
- 1 green bell pepper, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon dried oregano
- 2 teaspoons Aleppo pepper or 1 teaspoon red pepper flakes
- Kosher salt
- Black pepper
- 6 garlic cloves, roughly chopped
- 1 (14-ounce) can chopped tomatoes
- 1 (14-ounce) can chickpeas, drained and rinsed
- 2 teaspoons ground cumin
- 1 1/4 cups hot water
- 1 tablespoon double concentrated tomato paste
Instructions
- Get ready. Preheat the oven to 425°F.
- Season the vegetables. In a large, rimmed baking sheet, toss the beets, cauliflower, carrots, red onions, and bell peppers with the olive oil, oregano, Aleppo pepper, and some salt and pepper (about 1/2 teaspoon each). Use your hands to ensure all the vegetables are well coated.
- Roast the vegetables. Spread the vegetables into a single layer and bake for about 30 to 35 minutes, turning the vegetables around halfway through, until charred at the edges and softened.
- Add chickpeas and tomatoes. Remove from the oven and transfer to a large, deep baking dish. Stir in the garlic, tomatoes and their juices, and chickpeas. Season with the cumin and a bit of salt and pepper. Combine well. Use the empty tomato tin to combine the hot water with the tomato paste and mix well. Pour this into the baking dish and gently combine. Check the seasoning and add more salt and pepper to your taste.
- Bake the vegetables. Bake for 20 to 25 minutes, until all vegetables are cooked through, browned at the edges, and the sauce has thickened. Serve immediately. (themediterraneandish)
