How to Cook Root Vegetables? Roast and Pair With Chickpeas and Yogurt

Apr 02, 2020 · 47 comments
Liz (Senegal, Africa)
The layers of flavors are wonderfully surprising, thanks for sharing!
Clareanartist (Austin, TX)
I thought this was a delightful recipe, with a large effort-to-reward ratio. I also like how versatile it is. I baked carrots and parsnips and their sweetness balanced nicely with the salty flavor of the garbanzo beans. All the different spices added subtle layers of flavor. The yogurt topping was also such a treat. Thanks for this recipe and the others that you've given us for the "from the pantry" theme. They have been fun, delicious, and uplifting.
Cynthia (Oakland)
Wow, just wow! (I never thought to roast chick peas!) I have been loving Melissa's pandemic pantry cooking and getting so many creative ideas. The recipes feel like you are improvising with a wise friend looking over your shoulder ever so gently and smoothly steering the whole journey. More pantry recipes please!
Jane Baechle (Albuquerque)
Wonderful! Made it tonight when we needed a break from meat centric meals. Used a generous amount of cumin, some turmeric, paprika and a bit of cardamom. Served over a brown rice pilaf with a garnish of cilantro, red pepper flakes and yogurt! This will be a regular! Always grateful for ideas one can adapt to what is on hand! Thanks!
Missouri Mule (Bronxville)
Colorful comfort food... My version included spices my daughter and her husband brought back from their Sri Lankan honeymoon; it was just exquisite! A bit of honey in the yogurt provides a sweetened edge to this savory joy. Thank you Melissa...well done!
Eva Tackett (Smyrna, GA)
I had everything but dried mint so I substituted fresh from my garden. I used freshly ground coriander and cumin for the chickpea spices. Is was a delicious and easy meal. Thank you Melissa! My husband suggested adding preserved lemons as a garnish with the mint. I think that will be tasaty variation.
jo (Northcoast)
Made this today with root veggies acquired from Chef's Garden via Culinary Vegetable Institute in Milan, OH. Delicious! Thank you!!
Michael (San Francisco)
I prepared this dish incorporating random root veggies that we had in the house: a Japanese sweet potato, a Yukon gold potato, a carrot. This made for the most satisfying and delicious Sunday lunch ever.
Contingnent (Colorado)
Is there a way to save this in my NYT recipe box?
PJMD (FL)
@Contingnent Hi. I just hit the "bookmark" icon in the top of the recipe article. I also email myself the recipes I like, and maybe priint them out to keep for later. Good luck.
NS (Mastic Beach NY)
I am stoked and cannot wait to try
A. (NYC)
Stopped cooking in, oh, 1985, but am back at it. This is my first real recipe meal - and I love it! I cook without salt - good Garam masala, a touch of red pepper flakes and it is wonderful! Thanks!
Carlie Brandt (Austin, TX)
Hello, would this be just as good without the yogurt sauce? I have no yogurt. Or could I sub something else? No dairy really to speak of as I’m lactose intolerant. Thanks!
Rachel H (Austin, TX)
@Carlie Brandt I would recommend tahini:)
Cassandra (Richmond, CA)
I used cashew milk yogurt and mixed in diced garlic, a little bit of preserved lemon, a little fresh lemon juice and a dash of cayenne. And I garnished the dish with cilantro. Excellent!
Mary From Terry (Mississippi)
Melissa is keeping me sane during this horrific time. I'm following her advice on foods and pantry staples to buy and how to cook them. We have a new rule in our house - no food can ever go to waste because I don't know when I can return to a grocery store. Last night's leftovers are today's lunch time soup. I'm a southerner and you know what they say about us - we can make a casserole or soup out of anything. Melissa's good cheer and creative ideas are contagious, LOL. Thanks, Chef!
Rebecca (San Francisco)
I just want to tell you Melissa how much I appreciate your ideas and creativity and making cooking delicious food feel obtainable and relatively easy. You have brought me and my family much joy!! Stay healthy in these times— your readers need you and I will be making your roasted vegetable dish this week with some fresh veggies from our local farmers market which stayed open in these times.
Woody Halsey (Jamaica Plain, MA)
Would it be possible to add a "print" button to these great suggestions? Thanks!
PJMD (FL)
@Woody Halsey I mentioned earlier that I email the link to myself and then print it out. Hope this helps.
Beverley
My farm share this week came with Rutabagas....I have never cooked them and have only had in restaurants with, no doubt, lots of cream and butter. Tonight I made this using the rutabagas+ orange and white sweet potatoes! Being rather lazy, I mixed some feta with my greek yogurt to make it saucier--an easy trick if you happen to have feta in the frig. It was all delicious and I now have a tasty way to use those rutabagas! These pantry meal recipes are wonderful. Stay safe and be well!
MyNameHere (PA)
Nifty. I just reluctantly roasted one of my two butternut squashes (?) fearing its imminent demise, added a few pieces to brothy spicy shrimp soup, and was wondering what would become of the rest. Now I know! And I can use some of those hairy carrots at the same time...My NY friend warns me about using stuff past its expiration date, but these days I figure me and my veggies are all in the same boat, rowing companionably cross the Styx.
Jeff Walberg (Mount Vernon, Iowa)
I make a similar dish frequently, with beets as the core root vegetable. Instead of chickpeas, I bake tofu marinated with tamari and chopped garlic while roasting the veggies. For the sauce, I use yogurt with dill and a little salt and lemon juice. Then serve over quinoa or rice, or in a pita or wrap.
Iman (James)
I’m loving all of your recipes for this quarantine. They’re written in the way I generally like to cook, which is with minimum fuss, flexibly, and not at all dictatorial. Thanks for these!
Mik (Boise)
Don’t forget to toast the cumin seeds. Stovetop in a small pan to get fragrant an slightly brown; do not use any oil.
Jon D (DC)
I made this tonight and it was fantastic thank you again! You're recipes this week have been great and also very easy to make which is always appreciated.
Veronica (Cambridge, MA)
I tried this recipe tonight and loved it! I agree with the other readers: you've been making these homebound days much tastier. Thank you!
Claudia (Louisville, KY)
Made this for dinner tonight, and it was delicious! I added some chunks of onion, white potato, and (with the chickpea addition) small broccoli florets. No thyme so I substituted herbs de Provence. I roast root vegetables often but have never thought about adding garbanzos and yogurt. An egg on top should be a nice addition.
Sarah (Cambridge, MA)
Melissa! Thank you so much for these recipes! I am making them. The Shakshuka was a big hit in my home yesterday. So pretty and delicious! I'm enjoying how casual you are about the ingredients. I also appreciate the photos, the colors! and that they are vegetarian. These are helping me gain confidence in my kitchen and it honors the rebellious cook in me. (I love her.) Taking risks is the road to invention and new combinations that unexpectedly delight my eaters!
Doug McDonald (Champaign, Illinois)
That looks good. Lots of vegetables are traditionally fiex in unappealing ways in the US, generally two simple. Root ones and thinks like squash are the worst. Last summer I went to Brazil, officially to find jaguars and birds. But I also found the best preparations of that kind of vegetable I've ever had, at a tiny lodge in the middle of the Pantanal wetlands (Araras). What made them so good was that they were cooked like that and seasoned with various things, often nuts like walnuts or pine nuts. Even squash (called pumpkin there in English) was great. Unfotunately many ingredients, while I found what they were, had names only in Portuguese.
Neal (NYC)
Thank you, for each and every one of these pantry meals. Reading them simply brings me peace in these unprecidented times.
Bridget Jones (NYC)
I’d love some suggestions for inexpensive pans that can go from stove top to oven to use for shakshuka. I have a cast iron pan, but I have always read NOT to put acidic things like tomatoes in it or they will ruin it. Thx.
AKC (maine coast)
@Bridget Jones I've used my scan pan (not inexpensive, though). However, for Shakshuka, I just poach the eggs in the tomato base right on top of the stove. Turn down the heat and cover for a few minutes. Easier, I think, to monitor the eggs doneness too.
FRITZ (CT)
@Bridget Jones You can put foods with acidic ingredients like tomatoes, vinegar, and wine in cast iron, but only in well-seasoned pans and for a brief amount of time. I do it all the time in my old Lodge cast iron pans for quick sauces (30 min or less after acidic ingredients are added in) and have not ruined my pans. If you have enameled cast iron with the enamel intact, then you can cook normally without any worry. I also very briefly wash my pans with a bit of soap but I'm careful not to use any harsh scrubbers and hand dry. A brief wash in a bit of dish soap will not remove a well-bonded coating.
Woody Halsey (Jamaica Plain, MA)
@Bridget Jones I have cooked tomato sauces -- and fish, another no-no -- in my cast iron pans and Dutch ovens for 50 years. No problems. No time limits. I make sure they are all well-seasoned and I wash using a minimum of detergent. Scrape, hot water rinse, rub in a little oil. They get better and better. If I sauté fish in a frying pan and there is any fish taste left in the metal that I don't want to transmit to the next meal, I just put the pan in a 500-degree oven for a few minutes. No more smell! I think I got that tip from Mark Bittman years ago.
B berman (Oakland, CA)
Love this, but alas: the panic shoppers have stripped us all here in Oakland of any canned chickpeas!!! None to be found for the last 2 weeks...
Ez (Pa)
Dried chickpeas are ready in 40 minutes plus pressure up time in an instant pot.
Diane Clement (San Luis Obispo CA)
My Trader Joe’s (San Luis Obispo) was well stocked with canned chickpeas on Monday. I don’t think there’s a dried bean of any kind left in California markets.
BD (Omaha, NE)
@B berman Choose another bean- cannellini, perhaps. Or any, really.
Kim (VT)
Yum!
Petaltown (petaluma)
I love this Pantry Meals feature. Thanks Melissa Clark (especially the Cold Peanut Noodles!) and thanks NYT for not putting it behind the paywall.
Tuvw Xyz (Evanston, Illinois)
@ Petaltown petaluma I envy your love of Pantry Meals. To me, Pantry Stock is something like emergency food rations, the really good stuff is kept either in the fridge or at ambient temperature. Below I commented on my not liking vegetables. I hasten to correct those words: I like leek and celery made into a cream soup, humus with tahini, and Italian giant green olives Ceringola.
Eli (NC)
Love the idea of the spiced yoghurt!
Samantha (Chicago)
I am loving these pantry recipes! And most of them will even work for Passover! Thank you so much Melissa!
Tuvw Xyz (Evanston, Illinois)
A wonderful recipe for all root-vegetable lovers. I am not a Jain, but I am hard pressed to think, what root vegetables I may like. Alas, my vegetarian taste must be far behind the pescatorian and carnivorous tendencies.
Monica Rosenthal (Berkeley, CA)
Thank you so much for all your wonderful recipes and ideas!! I have always enjoyed your recipes, but since this shelter in place started you have become a hero for me and for I am sure many many other homebound cooks. THANK YOU MELISSA!!
FRITZ (CT)
Ms. Clark has a recipe for an arugula salad with roasted carrots seasoned with cumin that is really good. I often make only the roasted carrots as a side with sandwiches instead of fries. In a nutshell: cut the carrots into 3-4 -inch pieces or so then cut into halves or quarters if they're large so they're more or less the same girth. Work a bit of olive oil to coat but don't over-do and roast in single layer on baking sheet at 425F for about 20-30 min until edges are browned (they'll shrink too), giving them a stir-toss every now and then. While still warm, sprinkle with cumin & salt. I find that if I salt them before roasting, the salt draws out too much moisture at once. Great with tomato jam.
Allison (Colorado)
Melissa, you are definitely on a roll. It's cold and dreary in the Front Range today, and a pan of roasted vegetable goodness is the perfect solution for a late lunch, and I have everything I need to make this. Thank you so much for the inspiration!
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