This recipe was sent to us by one of our CSA Members, Ashley who adapted it from a recipe
by Emma Galloway - My Darling Lemon Thyme
1 1/2 cups cooked Chickpeas, freshly cooked or one 14 oz can, rinsed well
3 TB Extra Virgin Olive Oil
2 TB finely chopped Cilantro Stems
2 Garlic Cloves, finely chopped
1 tsp ground Coriander
2 tsp Cumin Seeds
1 tsp Paprika
1/2 tsp Cinnamon
1 tsp Honey
1 tsp Sea Salt
1/2 tsp freshly ground Black Pepper
Zest from 1 Lemon
1 bunch Beets
1 bunch Carrots
2 small Parsnips, cut into quarters*
2 Small Potatoes
Mint Leaves, to serve
2 cups cooked whole grains such as Quinoa, Millet, Brown Rice etc
For the Chermoula:
1 small bunch Cilantro
1/4 cup Extra Virgin Olive Oil
Juice of 1 Lemon
1 Stalk Green Garlic
1/2 tsp ground Coriander
1/2 tsp ground Cumin
Sea Salt
Drain the chickpeas well. Preheat the oven to 375 F. Place olive oil, cilantro stems, garlic, spices honey, salt, pepper and lemon zest in a large bowl and mix well. Cut the beets and potatoes in half so they are about the same thickness as the carrots and parsnips. Add the chickpeas, carrots, parsnips and potatoes to the bowl and toss to coat. Transfer to a baking sheet in a single layer. Toss the beets in the remaining marinade and tuck them to one side of the baking sheet (beets stain and will turn everything pink so this is for aesthetics, if you don't mind all pink vegetables, by all means toss everything at once). Roast for 35 to 45 minutes, stirring everything once, until golden and tender. Meanwhile, cook your grains and keep them warm. To make the Chermoula, put all the ingredients in a blender or food processor and blend until a rough sauce is formed. Season to taste with salt. Serve the grains topped with the roasted vegetables and chickpeas, scraping up all the spices left on the tray. Drizzle with Chermoula and sprinkle with mint leaves. *Ashley made this last week and substituted Eatwell radishes for the turnips, so if you want to switch turnips out for something else you have on hand that will probably work just fine.