Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven or tandoor oven to 450 degrees Fahrenheit (230 degrees Celsius) and lightly grease a large baking dish or cast iron pan with 1 tablespoon of olive oil.

2. 2

   In a large mixing bowl, combine the drained 30 ounces of chickpeas, 2 large diced potatoes, 3 medium diced carrots, 1 large chopped onion, and 4 minced garlic cloves.

3. 3

   Drizzle 2 tablespoons of olive oil over the vegetables and chickpeas, then sprinkle in 2 teaspoons of smoked paprika, 1 teaspoon of crushed caraway seeds, 1 teaspoon of dried marjoram, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper.

4. 4

   Toss all the ingredients thoroughly until the vegetables and chickpeas are evenly coated with the oil and spices.

5. 5

   Transfer the seasoned mixture into the prepared baking dish or cast iron pan and pour 1 cup of vegetable broth over everything.

6. 6

   Bake the dish for 40-50 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized with crispy edges, mimicking a tandoor-baked finish.

7. 7

   Garnish the Czech-Spiced Tandoor-Style Chickpea and Root Vegetable Medley with 1/4 cup of fresh chopped parsley before serving hot.