# Roasted Vegetable Bowl with Garlic and Chickpeas

Recipe by [Nadia Yilmaz](https://fridge.menu/en/u/nadiayilmaz)

A hearty bowl of roasted vegetables, crispy spiced chickpeas, lemon rice and a garlicky yoghurt sauce.

Servings: 4 · Prep 15 min · Cook 45 min · Side dishes

Vegetarian · Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Roasted Vegetable Bowl with Garlic and Chickpeas](https://image.fridge.menu/adaptations/ia9w3xsk/4224a588da821ba91a415f20680134786750c6b1afeb308ec2e27e6cb9764ab1.jpg)

## Ingredients

- 20 pcs [Tomatoes](https://fridge.menu/en/i/tomato)
- 2 pcs [Bell pepper](https://fridge.menu/en/i/bell-pepper) — cut into large cubes
- 100 g [Spinach](https://fridge.menu/en/i/spinach)
- 1 pcs [Courgette](https://fridge.menu/en/i/zucchini) — cut into large cubes
- 3 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 1 tsp [Rosemary](https://fridge.menu/en/i/rosemary) — finely chopped
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper)
- ½ bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped

### Crispy Chickpeas

- 2 can [Chickpeas](https://fridge.menu/en/i/chickpeas) — drained and rinsed
- 1 tsp [Smoked paprika](https://fridge.menu/en/i/smoked-paprika)
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)

### Lemon Rice

- 300 ml Basmati rice
- 500 ml [Water](https://fridge.menu/en/i/water)
- ½ bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon) — zest, finely grated
- ½ tsp [Salt](https://fridge.menu/en/i/salt)

### Garlic Yoghurt

- 3 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 150 ml [Yoghurt](https://fridge.menu/en/i/yogurt)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper)

## Steps

1. Rinse the chickpeas and pat dry with a clean towel. Toss the chickpeas with the oil, then with the spices, until well coated. (5 min)
2. Spread the chickpeas on a baking tray lined with parchment paper and roast at 175°C (fan) for 20-25 minutes, stirring once or twice. (23 min)
3. Toss the tomatoes, pepper, spinach and courgette with the olive oil, salt, garlic and rosemary, until the vegetables are well coated in oil. (5 min)
4. Spread the vegetables on a baking tray lined with parchment paper and roast at 175°C (fan) for 20 minutes. (20 min)
5. Put the water, basmati rice and salt in a saucepan, stir well, cover with a lid and bring slowly to the boil. (8 min)
6. Cook the rice covered over a low heat for 10 minutes. (10 min)
7. Remove the saucepan from the heat and let the rice rest, covered, for a further 10 minutes. (10 min)
8. Stir the rice with the grated lemon zest and finely chopped parsley, until evenly distributed. (2 min)
9. Crush the garlic and mash it with a fork in a small bowl. Add the yoghurt, mix well, and season with salt and pepper. (3 min)
10. Spoon the rice, spinach, roasted vegetables and chickpeas into deep bowls. Drizzle with a little garlic yoghurt and sprinkle with parsley. (2 min)

Published 2026-10-07

https://fridge.menu/en/r/roasted-vegetable-chickpea-bowl-ia9w3xsk

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