Sheet pan dinners are one of the smartest ways to cook, and this one is a favorite. Chickpeas get tossed with spices and roast alongside whatever vegetables you have until everything is crispy and caramelized. The chickpeas get crunchy on the outside while staying creamy inside. One pan, minimal effort, maximum flavor.
Ingredients
- 3 cups cooked garbanzo beans (chick peas) (about 1½ cups dried, soaked and cooked), and patted dry
- 2 cups broccoli florets
- 1 large sweet potato, cubed
- 1 bell pepper, chopped
- 3 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic granules
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- Lemon wedges and tahini for serving
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Line a large baking sheet with parchment.
- Toss the chickpeas and sweet potato with 2 tablespoons olive oil, cumin, smoked paprika, garlic granules, salt, and pepper. Spread on the baking sheet.
- Roast for 15 minutes. Add the broccoli and bell pepper, toss with remaining oil, and roast for 15 more minutes until everything is golden and crispy.
- Serve with lemon wedges and a drizzle of tahini.
Notes
- Patting the chickpeas very dry before roasting is the key to getting them crispy.
- Serve over tricolor quinoa or brown basmati rice for a more filling meal.
- Any vegetables work here. Use what is in season.
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