Description
A comforting one-pan dinner with roasted chickpeas and colorful vegetables that feels warm, nourishing, and effortless.
Ingredients
- 2 cans chickpeas, rinsed and thoroughly dried
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, chopped
- 1 red onion, cut into wedges
- 2 carrots, sliced
- 1 large sweet potato, cubed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for serving
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Spread chickpeas and vegetables evenly on the pan.
- Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, oregano, salt, and pepper.
- Toss gently until everything is well coated.
- Roast for 25 minutes.
- Remove pan and stir ingredients.
- Return to oven and roast another 15–20 minutes until tender and lightly golden.
- Finish with fresh parsley and serve warm.
Notes
Use a large pan and dry chickpeas well to achieve the best roasting texture and caramelization.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Vegetarian