Turkish Roast Vegetables with Spicy Chickpea SauceFeatured

Turkish Roast Vegetables with Spicy Chickpea Sauce

The chickpeas make this a fabulously nourishing and filling dish. Pulses give slow release energy so you will feel energised and satisfied for hours.

Turlu Turlu (as it’s known in Turkey) tastes wonderful, is low fat and packed with nutrients, it’s a win, win, win situation!


Preparation time
Cooking time


For 6 Person(s)

Turkish Roast Vegetables

  • 1 can chickpeas
  • 2 small red onions, cut into quarters
  • 2 medium potatoes, peeled and cubed
  • 2 medium carrots, peeled and cut in half lengthways
  • 2 other roots: parsnip, beetroot, turnip, peeled and cut into chunks
  • 1 aubergine, cut into long fingers
  • 1 red pepper, seeded and cut into strips
  • 1/2 tb coriander seeds, crushed
  • 1 tsp chilli flakes
  • 2 tb extra virgin olive oil

Spicy Chickpea Sauce

  • 2 tb olive oil
  • 1 onion, finely diced
  • 2 cloves garlic
  • 1/2 tsp ground cinnamon
  • 1 can chopped plum tomatoes
  • salt and pepper
  • handful of coriander, finely chopped


  1. Pre-heat the oven to 200 ºC
  2. Take a large roasting tin (you may require 2) and toss all the vegetables in the spices and oil, season with salt and place in the hot oven. Remember to keep dark pink beetroot away from the rest of the veg’ or your entire dish will be Barbie-pink. Turn the vegetables after 20 minutes and continue to roast until they are thoroughly cooked and beginning to brown (about another 20).
  3. Meanwhile make the tomato sauce.
  4. Fry the onion in the oil until soft and golden, add the garlic and as soon as you’re engulfed in wonderful smells throw in the cinnamon and tomatoes. Stir, add the chickpeas and then season well with salt, pepper.
  5. To serve
  6. Stir the sauce and roasted vegetables carefully, you don’t want to cover the stunning colours of the roots. Sprinkle with plenty of coriander.