Roasted Purple Vegetables with Chickpeas and Mint


This time of the year is always busy, busy, go, go; and I feel like I’m drowning in ‘stuff to do’; it’s so not what the season is about.
It’s easy to feel jaded, especially when events pile on and it feels like the world has come unmoored.
My reprieve is the quiet time I allow myself at dinner for reflection and contemplation, and even then I can’t seem to tune out the noise.
I crave the comfort of ordinary things, like the company of loved ones, views of fresh snow-capped mountains on a sunny day and the joy of sharing simple and mindfully prepared meals.

We’ve been roasting a lot of vegetables for our dinner, the dark wet days call for it – it’s a humble filling one-pot fare. I found the loveliest red cabbage at the market the other day, but it’s not really red, is it? It’s majestic purple.

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I didn’t start out wanting purple vegetables only; it must have been my mood, because all I could see around me were potatoes, onions, tomatoes and peppers, all in deep purple-ly hues.

I grabbed the few purple vegetables that called out to me, and that is how this roasted purple vegetables with chickpeas and mint came about. I’ve made it a few times since then; the potatoes are tender, almost creamy, the onions and peppers are sweet and caramelized, and the tangy soft cabbage still has a bit of crunch. Along with the chickpeas and spices, the refreshing hints of mint create a truly delectable medley.

It smells delicious while it’s roasting, you’ll love your kitchen.

And when it comes time to eat, I pile my plate high and find the quietest spot, relax and try to eat as slowly as I can – savouring each bite, contemplating and being in the moment.

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Purple Vegetables with Chickpeas Purple Vegetables


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    I miss cooking with red cabbage. Thanks for the inspiration. Looks super yummy.

    • Thanks, I just started cooking with red cabbage and I can’t get enough of it. 🙂

  • erin

    Thanks for the idea of adding chickpeas for the last 5 min. of roasting with vegetables! I tried it tonight with canned mixed beans (chickpeas, black-eyed peas, etc.) and roasted root vegetables. It was pretty good – and a good source of protein for the vegetarian in the family!

    • I’m so glad it turned out well and you enjoyed it. I think I’ll try other beans next time. 🙂

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