Use a wide, shallow casserole or baking tray so that the vegetables roast evenly.
Preheat the oven to 175 degrees C (340 degrees F)

3.5 oz (100g) leeks diagonally sliced
3.5 oz (100g) parsnips
5 oz (150g) Sweet potato
5 oz (150g) celeriac
7 oz (200g) thinly sliced red onion
3.5 oz (100g) carrot
3.5 oz (100g) beetroot
4 whole cloves of garlic (keep skin intact)
1 teaspoon caraway seeds
5 tablespoons olive oil
Freshly ground black pepper
1x 13 oz (400g) tin chick-peas, drained and rinsed
Drizzle of lemon juice and olive oil

Cut all the vegetable except the onion an leeks into even sized chunks.
Put them into the casserole/baking tray with the garlic and the caraway seeds.
Toss them in the olive oil to coat them and season with the black pepper.
Roast for about 1 hour, turning occasionally.
When almost done, fold in the rinsed and drained chickpeas and return to the oven for a further 10 minutes.

Before serving, drizzle with a little more olive oil and lemon juice to taste and serve.

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