Roasted Veggie Chickpeas (Print Version)
# Ingredients:
→ Vegetables
01 -
1/2 a small red onion, chopped into easy-to-eat pieces
02 -
1/2 a small red bell pepper, diced into chunks
03 -
4-5 cups of zucchini slices and/or cubed eggplant
04 -
1/3 cup of kalamata olives, halved and pitted (optional)
05 -
2 tablespoons of olive oil
06 -
1/4 to 1/2 teaspoon of salt
→ Spiced Chickpeas
07 -
1 can of chickpeas (15.5 oz), rinsed and drained
08 -
1 tablespoon olive oil
09 -
1/2 teaspoon cinnamon
10 -
1/4 teaspoon salt
11 -
1/2 teaspoon cumin powder
12 -
1/8 to 1/4 teaspoon cayenne pepper
→ For Serving
13 -
Tahini sauce with fresh herbs
14 -
Optional: quinoa or rice
# Instructions:
01 -
Set your oven to 425°F (218°C) and cover your baking pan with parchment.
02 -
Optional step: Gently pat chickpeas dry after rinsing. Toss them with oil, seasoning, and spices in a bowl.
03 -
Mix the veggies and olives with oil and salt right on your baking pan. Move the mix to one side so there’s space for the chickpeas.
04 -
Put the veggies and chickpeas into the oven, letting them bake for 25-30 minutes. Stir them around halfway through. Take out once the chickpeas are crisp and the veggies are soft.
05 -
Scoop the roasted veggies and chickpeas into bowls. You can add quinoa or rice if you want. Drizzle everything with tahini sauce.
# Notes:
01 -
A mix of Mediterranean spiced chickpeas and roasted vegetables topped with green tahini sauce.
02 -
Store parts separately in the fridge for up to 2-3 days. Freezing isn’t recommended.