• 1 red onion
  • 1 sweet potato
  • 2 carrots, cut into large chunks
  • 2 small beets, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 clove garlic, crushed
  • lemon zest and juice, of half a lemon
  • 2 eggplants, cut into chunks
  • 1 15 oz can chickpeas, drained and rinsed
  • 3 tbsp cilantro, chopped
  • 1/2 tsp cumin
  • pinch of paprika
  • 2 tsp honey
  • 2 tbsp lemon juice
  • 4 tbsp olive oil


  1. Heat the oven to 400. Put the onion, sweet potato, carrots and beets into a baking dish (not a cookie sheet). Mix together the oil spices, garlic, lemon zest, and juice. Pour this mixture over the vegetables and toss to coat.

  2. Put in the oven and roast for 15 minutes. Add the eggplants to the dish and toss to coat in the oil. Bake 14 minutes longer or until the vegetables are tender and lightly colored. Remove the dish from the oven. Tip the chickpeas into the dish with the cilantro.

  3. Mix together the dressing ingredients. Drizzle the dressing over the vegetables to serve. Store in the refrigerator up to 2 days)