Winter Roasted Root Vegetable and Chickpea Bake

Winter Roasted Root Vegetable and Chickpea Bake

Recipe by Ross Evans
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Roasted Vegetables

  • 1 small butternut squash, peeled and chopped into 1-inch pieces

  • 2 large parsnips, peeled and cut into 1-inch pieces

  • 2 large beetroots, topped & tailed, peeled, and quartered into 4 pieces

  • 4 tbs of rapeseed oil

  • 1tbh tbs ground black pepper

  • 2 large sprigs of rosemary, chopped

  • or 2 tbsp dry rosemary or mixed

  • Pasta
  • 300g dry wholemeal pasta (e.g., fusilli or penne)

  • Sauce
  • 1 medium white onion, finely chopped

  • 4 cloves of garlic, finely chopped

  • 100g Brussel sprouts, shredded (optional)

  • 100g spinach leaves, washed and chopped (or defrosted, if using frozen spinach)

  • 200g tinned chickpeas, drained and rinsed

  • 250ml low fat crème fraiche (or swap to a dairy free crème fraiche to make this recipe vegan)

  • 4 tbs chopped fresh parsley

  • 40g walnuts, roughly chopped


  • Preheat the oven to 180 degrees Celsius.
  • Prepare the butternut squash, parsnips and beetroot, and place into a large roasting tin.
  • Drizzle 3 tablespoons of rapeseed oil over the vegetables and add the ground black pepper and rosemary.
  • Toss the vegetables to coat them in the oil, pepper and rosemary, and roast in the preheated oven for 25-35 minutes until the vegetables are soft.
  • While the vegetables are roasting, cook the pasta in a pan of boiling water until soft.
  • Heat 1 tablespoon of rapeseed oil in a frying pan over a medium heat and sauté the onion and garlic for around 8 minutes until soft and taken on some colour. Add the shredded brussels sprouts (optional), spinach, and chickpeas to the frying pan and cook for around 4 minutes until the spinach has wilted. Add the crème fraiche and incorporate together. Leave to simmer and keep warm.
  • Once the pasta has cooked, add it to the sauce and keep warm until the roast vegetables are cooked.
  • Incorporate the roasted vegetables, sauce, and pasta together, and put into serving bowls or plates.
  • Garnish with parsley and chopped walnuts for extra crunch.

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