Roasted Vegetable Platter with Chickpeas and Almonds

Revised 8/14/2008 to add more vegetable roasting times.

Cook’s Notes: I assembled this dish for a special May Eve / Spring Celebration dinner. The total prep time is about 2 hours, and you will do a lot of chopping. But it’s worth it for a spectacular vegetarian meal. This beautiful platter of roasted vegetables is also delicious. Vegetables are lightly seasoned, mainly with salt and pepper, in anticipation of dipping sauces. We have a round platter with 4 outer compartments and 1 central well. I placed tomatoes and garlic in the center well and carrots, pepper strips, asparagus and green beans, and potatoes in the compartments.

I can’t stand the texture of hard-boiled eggs, so I omitted them. I also wanted to roast all the vegetables, instead of using a mix of techniques: boiling the potatoes, microwaving the beans, and steaming the asparagus. I added carrots, garlic, and red pepper to the vegetable list. The colors of these roasted vegetables together is just gorgeous. Dry-roasting the chickpeas makes their flavor fantastic. This recipe also improves on a roasted potato recipe I had used in the past that was swimming in oil.

Roasted vegetable platter
Roasting times and temperatures:

Almonds: 10 minutes at 350F
Asparagus: 12 minutes at 450F
Carrots: 15 to 20 minutes at 425F
Chickpeas: 30 minutes at 425F
Eggplant cubes: 20 minutes at 450F
Garlic: 30 minutes at 425F
Grape tomatoes: 15 to 20 minutes at 425F
Green beans: 12 minutes at 450F
Mushroom slices: 15 to 20 minutes at 425F
Potatoes: 40 minutes at 450F
Red bell pepper: 15 to 20 minutes at 425F
Zucchini cubes: 15 to 20 minutes at 450F

Ingredients:
2 lbs red baby creamer potatoes (new potatoes)
2 T olive oil
Salt and pepper to taste

1 lb asparagus
1/2 lb green beans

1 lb carrots
2 heads garlic
1 T olive oil

2 red bell peppers
10 oz box grape tomatoes

14.5 oz can chickpeas
1 cup raw whole almonds

Spice mix for chickpeas and almonds:
1 Tablespoon Mild Chili Spice Mix or plain mild chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/4 tsp kosher salt

Serve with:

  • Jarred dipping sauces, as desired (such as blue cheese-garlic or red pepper pesto)
  • Optional: Jarred marinated artichoke hearts
  • Sliced goat cheese

Line two rimmed cookie sheets with foil. Lightly coat the foil with cooking spray. Heat the oven to 450F.

1. Scrub the potatoes. Cut them into halves and quarters. Toss potatoes with 2 T olive oil. Spread them on one of the cookie sheets in a single layer. Season with salt and ground black pepper to taste. Bake for 40 minutes. Potatoes will be puffy and browned.

2. While the potatoes bake, wash the asparagus and green beans. Trim the woody ends off the asparagus stalks. Trim the ends of the green beans. Place the asparagus and green beans on the second cookie sheet, and coat them with cooking spray.

Place the asparagus tray in the oven during the last 12 minutes of the potato baking time.

Remove potatoes and asparagus trays from the oven. Let them cool, then place vegetables on a platter.

Turn the oven down to 425F.

3. Scrub the carrots, and trim the ends. Cut carrots into 3-inch pieces and then halve these lengthwise. Separate garlic into individual cloves, and remove the skins (trim ends of each clove). Toss carrots and garlic with 1 T olive oil. Spread them on one of the cookie sheets in a single layer.

4. Wash the red bell peppers and grape tomatoes. Cut the top off the bell pepper and remove seeds and membranes. Cut the red bell pepper into long strips. Place the pepper strips and tomatoes on the second cookie sheet, and coat them with cooking spray.

Bake these two trays for 15 to 20 minutes, until the carrots and pepper are tender and the smallest tomatoes have begun to pop. Let vegetables cool a bit.

5. Remove the carrots, red pepper, and tomatoes from the cookie sheets and place them on the platter. Return the garlic cloves to the oven and bake them for another 10 minutes. Garlic should be soft and browned in spots.

6. Combine the spice mix ingredients. Yield: 2 Tablespoons.

7. Drain and rinse the chickpeas. Line one of the cookie sheets with a clean piece of foil. Put the chickpeas on the sheet, and bake for 10 minutes. Remove from oven and stir; they may stick to the foil a bit. Bake for another 10 minutes.

8. Put chickpeas in a bowl and toss with 1 tsp olive oil and 1 Tablespoon spice mix. Spread the chickpeas back onto the baking sheet, and bake for another 10 minutes. Shake the pan after 5 minutes. Chickpeas are done when they are bronzed and crunchy.

Turn the oven down to 350F.

9. Line second cookie sheet with a clean piece of foil. Toss 1 cup almonds with 1 tsp olive oil and remaining 1 Tablespoon spice mix. Spread the almonds onto the baking sheet, and bake for 10 minutes. Shake the pan after 5 minutes.

Serve the warm vegetables, chickpeas, and almonds with your favorite dipping sauces.

References and Inspiration:

Adapted from these sources, among others:

Earth Dinner article by Roz Cummins – includes a vegetarian bagna cauda sauce recipe
Roasted chickpea recipe
at Cheap Healthy Good
Roasted New Potatoes
from Simply recipes
Spice-Roasted Almond
recipe
Giada De Laurentiis has a toasted chickpea, pistachio, and almond recipe.

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  1. Pingback: Some Vegetarian Lunch Menus « QC Tester Hobbies: Sustainable Excellence

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