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Moroccan-Spiced Roast Vegetables and Chickpeas with Bulgur
Elle

Moroccan Spiced Roast Carrots, Potatoes and Chickpeas with Bulgur

5 from 1 vote
A simple recipe for Moroccan spiced roast carrots, potatoes and chickpeas with bulgur and herbed yogurt. Makes a delicious and seasonal side dish for Christmas dinner. Naturally vegetarian and gluten-free. Easily made vegan-friendly.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course, Side Dish
Cuisine: Mediterranean

Ingredients
  

For the spice mix:
  • 1 tablespoon ground cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika (sweet)
  • 1 teaspoon ground coriander
  • 1 teaspoon sumac, see tips below
  • 1/4 teaspoon allspice
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • sea salt and pepper, to taste
For the vegetables:
  • 500 g carrots, peeled and chopped into chunks (about 3 large)
  • 4 small yellow onions, peeled and quartered
  • 500 g new potatoes, scrubbed and cut in half lengthwise (or quartered, depending on size)
  • 1 x 400 g can organic chickpeas, rinsed and drained
  • fresh flat-leaf parsley or cilantro, to garnish
  • 1/2 cup dry bulgur (100 g)
For the yogurt sauce:
  • 300 g Greek yogurt
  • 2 teaspoons finely grated lemon zest, from an organic lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 2 handfuls fresh mint or flat-leaf parsley (I use a mix), finely chopped
  • sea salt and freshly ground black pepper, to taste

Instructions
 

  1. Preheat oven to 400˚F / 200˚C and line a baking sheet with parchment paper.
  2. In a small bowl, mix together the spice mix.
  3. Spread out the carrots, potato, onions and chickpeas on a baking tray lined with parchment paper.
  4. Pour the oily spice mix over the tray of vegetables. Mix well with your hands to coat the vegetables evenly, then spread them out as evenly as possible.
  5. Roast for 30 minutes, remove from the oven and flip/stir all the vegetables around and return to the oven and roast for 20-25 more minutes.
  6. Meanwhile prepare the bulgur (according to package instructions). Cook in a 2:1 ratio water to bulgur. Bring it to a boil. Cover, reduce heat, and simmer for 10 minutes or until tender. Drain, if necessary. Cover and set aside.
  7. While the bulgur cooks, mix together the yogurt, lemon zest, lemon juice and fresh herbs in a small bowl. Season with salt and pepper and set aside.
  8. Remove the baking sheet with the roast carrots, potatoes and chickpeas from the oven and let cool for a couple minutes. Add the cooked bulgur and toss to combine. Sprinkle over a good squeeze of lemon juice (plus a drizzle of olive oil, if desired) and garnish with parsley.
  9. Divide into bowls and serve with an extra wedge of lemon and the yogurt sauce. Enjoy!

Notes

  • If you don’t have sumac on hand then it can be omitted. I use it in this recipe to add a a subtle lemony tang to the roasted vegetables. It’s less tart than lemons and has a more balanced flavor, which makes it also great for adding to dressings or sprinkling on salads. It can be found in Middle Eastern shops, specialty spice shops or online. Otherwise, you can substitute sumac with a little finely grated lemon zest and a pinch of salt.
  • If you like a light touch of spiciness with your vegetables, then feel free to add 1/8 teaspoon cayenne pepper to the spice mix.
  • For a vegan-friendly version of this Moroccan Spiced Roast Carrots, Potatoes and Chickpeas recipe, omit the yogurt sauce and instead serve it with a side of hummus or baba ganoush.

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