Not-Quite-Spring-for-Reals Curried Chickpeas with Roasted Beets


Do you remember the beet salad of summer?  Well, this is its chilly weather cousin.  

The chickpeas make it heartier and earthier and generally more appropriate for the colder seasons.  But the vibrant beets and the little flecks of cilantro give hope of spring breezes.  And it will all roast up in about the time it takes to cook off some bratwursts, which make an excellent accompaniment.  Here's our recipe.

Curried Chickpeas with Roasted Beets, Feta, and Cilantro


  • 15 ounce can chickpeas
  • 1 tablespoon curry powder (more or less according to your tastes)
  • 1 extra large beet, peeled and cut into about 1/2 inch cubes
  • about 4 ounces of crumbled feta cheese
  • a handful of fresh cilantro
  • 2-3 tablespoons olive oil
  • salt and pepper 


Set your oven to 375 degrees.  Drain and rinse the chickpeas, put them on a baking sheet, and pat them dry.  Toss the chickpeas with the curry powder, about 1 tablespoon of olive oil, and a sprinkle of salt and pepper--just eyeball it and use enough olive oil to lightly coat the chickpeas.

On a second baking sheet, spread the cubed beets.  Similar to what you just did with the chickpeas, toss the beets in olive oil and salt and pepper.  (I suppose you could put more curry powder on them, too, but I haven't tried it that way.)  Roast the beets and the chickpeas for about 20 minutes, or until the chickpeas are crunchy and the beets can be fairly easily pierced with a fork.

Once the roasting is complete, combine the chickpeas and beets with the crumbled feta in a large serving bowl.  Dice up the cilantro, and sprinkle that in as well.  Give it all a toss together and dig in!