{"id":53762,"date":"2017-10-14T20:30:13","date_gmt":"2017-10-14T18:30:13","guid":{"rendered":"https:\/\/ellerepublic.de\/marokkanisches-ofengemuese\/"},"modified":"2025-07-16T22:27:18","modified_gmt":"2025-07-16T20:27:18","slug":"moroccan-spiced-roast-vegetables-and-chickpeas","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/moroccan-spiced-roast-vegetables-and-chickpeas\/","title":{"rendered":"Moroccan Roast Vegetables and Chickpeas with Bulgur"},"content":{"rendered":"\n
This Moroccan-spiced roast vegetable and chickpea recipe is a flavour-packed vegetarian dinner that comes together with just a handful of pantry spices, a tray of root vegetables, and a generous dollop of cooling lemon-herb yoghurt. Earthy carrots, creamy new potatoes, and sweet roasted onions get tossed with protein-rich chickpeas and layered Moroccan spices before roasting to golden perfection. Serve it with nutty bulgur and a punchy yoghurt sauce for a balanced, satisfying meal \u2014 ideal for weeknight dinners or weekend meal prep.<\/p>\n\n\n\n
What\u2019s in Moroccan-Spiced Roast Vegetables and Chickpeas<\/h2>\n\n\n\n
The magic lies in the simplicity\u2014here\u2019s what you\u2019ll need to create this flavour-rich dish:<\/p>\n\n\n\n
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Lemon-herb yoghurt sauce<\/strong>: Greek yoghurt with fresh mint, parsley, lemon zest and juice \u2014 tangy, fresh and cooling.<\/li>\n\n\n\n
Moroccan spice mix<\/strong>: cumin, sweet paprika, cinnamon, coriander, allspice and sumac \u2014 warm and earthy with a citrusy twist.<\/li>\n\n\n\n
Veggie base<\/strong>: carrots, yellow onions and new potatoes \u2014 roasted until tender and caramelised.<\/li>\n\n\n\n
Chickpeas<\/strong>: canned and rinsed \u2014 add heartiness and plant-based protein.<\/li>\n\n\n\n
Bulgur wheat<\/strong>: a quick-cooking whole grain that absorbs flavour beautifully.<\/li>\n<\/ul>\n\n\n\n
About the spice mix for this Moroccan-Spiced Roast Vegetables recipe<\/h3>\n\n\n\n
There’s CUMIN (love it), CINNAMON (cause believe it or not, it goes great with vegetables), PAPRIKA (it’s my choice over the vegetable itself), ground CORIANDER (what’s not to love?), and SUMAC (one of my favorites because I love all things lemony) and ALLSPICE. So take that, some vegetables, roast it all together and serve it bulgur and a lemony herb yogurt sauce and you have a tasty vegetarian meal to satisfy you even in the coldest of winter nights.<\/p>\n\n\n\n
Ingredient swaps<\/h3>\n\n\n\n
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No sumac? Add extra lemon zest.<\/li>\n\n\n\n
Bulgur can be swapped for quinoa or couscous.<\/li>\n\n\n\n
Make it vegan with a dairy-free yoghurt or tahini drizzle.<\/li>\n<\/ul>\n\n\n
![\"\"](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/10\/Roasted-Vegetables-3.jpg\")
<\/a><\/figure>\n<\/div>\n\n\n![\"Moroccan](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/10\/Marokkanisches-Ofengemuese-6-1.jpg\")
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