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Vegetarian, Busy evenings

Roasted vegetables and chickpeas with yogurt sauce

This is a tray of roasted vegetables and spiced chickpeas, served with a cool yogurt sauce and warm pita bread. It serves 4, takes 45 minutes, and is very easy to make for €1.70 per person. The trick is drying the chickpeas well before roasting so they turn crisp.

A tray of spiced roasted vegetables and chickpeas, with a cool yogurt sauce and warm pita bread.

Roasted vegetables and chickpeas with yogurt sauce
Total time
45 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Summer

One or two sheet pans do most of the work here, and the oven handles the rest. Carrots, zucchini, bell peppers, and red onion slowly caramelize while the chickpeas crisp up at the edges. Cumin and paprika season everything without covering up the taste of the vegetables.

This is the kind of dinner you throw together on a busy weeknight without much thought, while the table sets itself. The lemony yogurt sauce adds the freshness the dish would otherwise miss, and warm pita is there to scoop it all up. Simple, meat free, and a good way to change up your weekly meals.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 800 g
  • Olive oiloften in the pantry 5 tbsp
  • Cuminoften in the pantry 2 tsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 4
  • Zucchini 2
  • Red bell pepper 2
  • Red onion 2
  • Lemon 1
  • Fresh mint 1 sprigs

Dairy

  • Greek yogurt 2

Bakery

  • Pita bread 4

Allergens Lactose, Gluten

The step by step recipe

  1. Preheat the oven to 210°C. Cut the vegetables into large chunks and pat the chickpeas dry.

    Don't cut the pieces too small, they would burn.

  2. Toss the vegetables and chickpeas with the olive oil, cumin, paprika, salt, and pepper.

    Coat everything well, each piece should look glossy.

  3. Spread onto two baking sheets and roast. 35 min

    Toss halfway through, they should brown all over.

  4. Mix the yogurt with the lemon juice, chopped mint, salt, and pepper.

    A little grated garlic gives the sauce more character.

  5. Warm the pita bread and serve with the vegetables and the sauce. 2 min

    Run the pita under the broiler for ten seconds, it puffs up.

Our tips to get it right

  • Cut all the vegetables roughly the same size so they cook evenly, otherwise some will burn before others are tender.
  • Don't crowd the pans, the vegetables need room to roast rather than steam, so leave space between pieces.
  • Taste the yogurt sauce before serving and adjust the salt or lemon, it's what ties the whole dish together.

The variations

  • Swap the red bell pepper for diced sweet potato, it pairs well with the cumin.
  • For a dairy free version, use a thick plain plant based yogurt instead of Greek yogurt.
  • To save time, buy pre cut vegetables from the produce section and cut your prep time in half.

What to serve it with

  • Fresh tabbouleh as a starter
  • Plain hummus for dipping
  • Iced mint tea

Storage

The roasted vegetables keep for 2 to 3 days in the fridge in a sealed container. Store the yogurt sauce separately, covered, for up to 2 days. Reheat the vegetables in the oven or a skillet to keep them crisp, the microwave will make them soggy.

Questions about this dish

Can I use dried chickpeas instead of canned?

Yes, just soak and cook them ahead of time. About 250g of dried chickpeas will give you roughly the same cooked weight as the can.

Can I prep this dish ahead of time?

You can chop the vegetables and make the yogurt sauce the day before. Roast the vegetables right before serving, since they lose their crispness if they sit.

Does this dish freeze well?

The roasted vegetables can be frozen but they soften a bit once thawed. The yogurt sauce doesn't freeze well, so it's best made fresh.

How can I make this kid friendly?

Serve the vegetables and chickpeas separately from the sauce, since some kids prefer to dip on their own. You can also go lighter on the paprika for a milder flavor.

How long does it take to make roasted vegetables and chickpeas with a yogurt sauce?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in roasted vegetables and chickpeas with a yogurt sauce?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does roasted vegetables and chickpeas with a yogurt sauce cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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