I love cumin for its warm, earthy flavor that adds depth to so many dishes! One of my favorite ways to use cumin is in spiced roasted vegetables—it’s simple but packs a punch.
My go-to cumin recipe: Cumin-Roasted Chickpeas & Veggies Ingredients:
1 can chickpeas, drained and rinsed
2 cups chopped veggies (like sweet potatoes, carrots, and bell peppers)
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp olive oil
Salt & pepper to taste
Fresh cilantro or parsley (optional)
Instructions:
Preheat oven to 425°F (220°C).
Toss chickpeas and veggies with olive oil, cumin, paprika, garlic powder, salt, and pepper.
Spread evenly on a baking sheet.
Roast for 25-30 minutes, stirring halfway, until veggies are tender and chickpeas are crispy.
Garnish with fresh herbs if you like, and enjoy!
Cumin also shines in chili, curry, and spice blends like taco seasoning.
I love cumin for its warm, earthy flavor that adds depth to so many dishes! One of my favorite ways to use cumin is in spiced roasted vegetables—it’s simple but packs a punch.
ReplyDeleteMy go-to cumin recipe: Cumin-Roasted Chickpeas & Veggies
Ingredients:
1 can chickpeas, drained and rinsed
2 cups chopped veggies (like sweet potatoes, carrots, and bell peppers)
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp olive oil
Salt & pepper to taste
Fresh cilantro or parsley (optional)
Instructions:
Preheat oven to 425°F (220°C).
Toss chickpeas and veggies with olive oil, cumin, paprika, garlic powder, salt, and pepper.
Spread evenly on a baking sheet.
Roast for 25-30 minutes, stirring halfway, until veggies are tender and chickpeas are crispy.
Garnish with fresh herbs if you like, and enjoy!
Cumin also shines in chili, curry, and spice blends like taco seasoning.