3/4 cup olive oil
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 teaspoons grated orange rind (tastes best if use
fresh orange)
1 teaspoon salt, 1 teaspoon pepper
6 cups cubed peeled sweet potatoes (about 2 or 3
large)
2 red onions, cut into wedges
3 zucchini, sliced thin and halved lengthwise
2 cups or one 15-ounce can chickpeas (garbanzo beans)
3 tablespoons fresh chopped parsley
1/2 cup shelled pistachios
In a large bowl or deep pan, mix all spices into the olive oil. Chop the potatoes, onions and zucchini, and stir, along with the chickpeas, into the oil. Toss well until vegetables are coated. Pour into a rectangular 13x9 baking pan and arrange evenly. Roast at 400 degrees for about an hour. If the vegetables start to look slightly burned, cover with aluminum foil for the rest of the baking. Garnish with pistachios and parsley.
Serves 8 to 12.
This recipe is adapted from Debra Stark's recipe for "Roasted Vegetables with Couscous and Pistachios", from the Natural Gourmet store in West Concord, Massachusetts.