Cumin-roasted beetroot and chickpeas

This dish was created in honour of The Largest Beetroot in the World, which came in our organic box this week. It weighed in at a massive 850g and was about the size of Kipper’s head. According to, an average 2-inch diameter beet weighs a mere 82g, so this whopper was over TEN TIMES the average. Crikey.

Despite these impressive beetroot statistics, I am hesitating in posting this recipe, because it got such a mixed reaction in our house.

DH was completely underwhelmed, and didn’t finish his portion. Which was fine, because Kipper really liked the beetroots, so ate all of his spare beets as well as her own. Meanwhile, I thoroughly enjoyed the whole dish, and couldn’t understand why he wasn’t more into it. I suspect one difference was that I squeezed a wedge of orange over mine, and added a dollop of yogurt, which enhanced the flavour and complemented the earthy sweetness of the beetroots really well. I did encourage DH to try this, but I think he was saving the yogurt to go with his fruit salad for dessert.

So, not a universal success. If it was up to me, I’d definitely make this again, but I suspect the grumbling from other family members will prevent it. Hey ho. You can’t win ’em all.

Sweet and earthy beetroot and protein-packed chickpeas, roasted with cumin and orange for a tasty vegetarian main course or side dish.

Cumin-roasted beetroot and chickpeas
Serves 3
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
867 calories
129 g
10 g
27 g
35 g
5 g
569 g
289 g
41 g
0 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 867
Calories from Fat 232
% Daily Value *
Total Fat 27g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 10mg
Sodium 289mg
Total Carbohydrates 129g
Dietary Fiber 33g
Sugars 41g
Protein 35g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 850g beetroots (720g peeled)
  2. 1 orange
  3. 50ml olive oil
  4. 1 tsp ground cumin
  5. 0.5 tsp cumin seeds
  6. 400g tin chick peas
  7. Natural yogurt, to serve (optional)
  8. Brown rice, to serve (optional)
  1. Preheat the oven to 190C.
  2. Peel the beets, and cut into chunks. Place in a roasting tin. Grate the zest of the orange over.
  3. Cut the orange in half and squeeze the juice from one half into a bowl. Add the olive oil, ground cumin and cumin seeds, and whisk to combine. Pour over the beetroot pieces and mix well to coat everything thoroughly. Roast in the oven for 45 minutes or until the beetroots are tender and almost cooked through.
  4. Drain and rinse the chick peas. Take the beetroots out of the oven, stir well, then add the chick peas and stir again. Return to the oven for another 15 minutes.
  5. Serve with rice, orange wedges and natural yogurt.
I’m entering this recipe into The Spice Trail – Cumin challenge, hosted by Vanesther at Bangers & Mash.



  1. Pingback:The Spice Trail: cooking with cumin | Bangers & Mash

  2. Yes, yes, yes – this looks absolutely delicious and I could eat a huge bowlful of this right now! A perfect entry for this month’s cumin challenge on The Spice Trail – thanks for sharing!

    • Thanks Vanesther! I love cumin – looking forward to some inspiration from this month’s Spice Trail entries 🙂

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