Thanks to my tried-and-true farm share, the root vegetables in my pantry have been piling up lately, threatening to overtake the pasta. So, I decided that now was a good time to roast some carrots and sweet potatoes for lunch, along with some canned chickpeas because they all go so well together. Hearty, comforting, easy — and very flavorful thanks to a creamy, garlicky, cumin-spiked yogurt — it was just what I needed to keep supplies in check.
To make enough for two to three, I cut 1 1/2 pounds combined carrots and sweet potatoes into 1-inch chunks. I had peeled the carrots because they were looking a little wrinkly, but not the sweet potatoes, which were still firm and plump. You can use any root vegetables that you have for this. Turnips, parsnips, radishes or rutabaga would all work just as well.
Spread out your vegetables on a sheet pan, drizzle them liberally with oil, sprinkle with salt, and if you have some thyme sprigs, dried thyme or a few torn up bay leaves, toss those in, too. Roast at 350 degrees for 30 minutes.
As they roast, open a can of chickpeas, drain and rinse them, and toss them with lots of oil, salt and some spices. I used garam masala, but cumin and coriander, or paprika, or curry powder would all be great. Add them to the pan with the vegetables, giving everything a good stir. Raise your oven temperature to 425 degrees and roast for another 12 to 18 minutes, until the chickpeas are crisp and the vegetables are tender and golden at the edges.
