Spiced Chickpea and Roasted Vegetable Medley
A warm side of roasted chickpeas and vegetables with crisp edges, soft centers, and a simple lemon-herb finish. The chickpeas provide the substantial protein, while the vegetables add sweetness and acidity. It can be served alongside grilled meat, fish, or a grain-based main, or used as part of a vegetarian spread.
By Julienne
Cook time: 30 minutes
Servings: 6
Ingredients
- 200 g red bell pepper cut into 2.5 cm pieces
- 250 g zucchini cut into 2.5 cm pieces
- 150 g red onion cut into 2.5 cm wedges
- 200 g cherry tomatoes left whole
- 3 clove garlic cloves minced
- 840 g canned chickpeas, drained and rinsed well drained
- 30 ml olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 0.5 tsp red pepper flakes
- 1.25 tsp fine salt
- 0.5 tsp black pepper freshly ground
- 1 each lemon zested and juiced
- 15 g fresh parsley chopped
Instructions
- Heat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. In a large bowl, combine the chickpeas, bell pepper, zucchini, red onion, cherry tomatoes, and garlic. The vegetables and chickpeas are evenly combined in the bowl.
- Add the olive oil, cumin, smoked paprika, coriander, red pepper flakes, salt, and black pepper. Toss until everything is evenly coated, then spread in a single layer on the prepared sheet pan. All pieces are coated in spice and oil, with no dry patches visible.
- Roast for 18 minutes, then stir and turn the vegetables so they brown evenly. Continue roasting for 10 to 12 minutes more, until the chickpeas are lightly crisp at the edges and the vegetables are tender with caramelized spots. Chickpeas are starting to crisp and the vegetables have browned edges.
- Remove the pan from the oven. Immediately add the lemon zest, lemon juice, and parsley, then toss gently on the pan. The dish smells bright and the lemon is distributed through the hot vegetables.
- Serve warm. The chickpeas are warm throughout and the vegetables hold their shape with browned edges.