Hoo boy. I made this Roasted Chickpeas and Veggies Dinner the other evening, and it was love at first bite. The chickpeas and vegetables are finished off with a dreamy lemon-and-garlic dressing plus a flurry of fresh herbs. It’s a vegan main course that even a meat-eater will love.
Note: This recipe is adapted from this recipe that was published in the New York Times. I simplified the original version just a little, and then photographed the individual steps. ‘Cuz that’s what food bloggers do.
First up, prepare the oven. Arrange one rack on the upper third level, and another rack on the lower third. Preheat the oven to 450°F.
Then crack open two 15-ounce cans of chickpeas, and drain and rinse them.
Lay the chickpeas out on a (blindingly-blue) terry towel, and blot them dry.
Then take 2 red bell peppers…
And slice them into 1/4-inch-thick strips.
Then run out to the garden, and fetch 2 medium-size tomatoes. My tomatoes were on the small side, so I grabbed 3 of ’em.
Dice the tomatoes by hand or, if you’re feeling lazy, with the help of a nifty dicing-gadget.
Then slice up a small red onion.
Slice up a couple of jalapeno peppers, too. Remove the seeds, but keep some of the ribs for a touch of heat. (And if you can’t bear jalapeno peppers, just omit them.)
Put the chickpeas in a medium bowl, and toss them with 2 tablespoons of olive oil…
2 teaspoons cumin…
1 teaspoon coriander
And 1/2 teaspoon cayenne.
Also toss the chickpeas with a teaspoon of sea salt.
Spread the chickpeas out on a baking sheet, and top them off with 3 sprigs of thyme.
Then throw the veggies onto a separate baking sheet, and toss them with 2 tablespoons of olive oil and a generous sprinkling of sea salt. Spread the veggies in a single layer so they will caramelize quickly.
To roast, place the veggies on the upper oven rack, and the chickpeas on the lower rack. Roast for 10 minutes.
Then switch the positions, so the chickpeas are on top. Roast the chickpeas for just 5 minutes, and the veggies for 10 minutes. If the veggies haven’t browned appreciably during this time, just set them under the broiler for a minute or two until they caramelize. Discard the thyme sprigs.
And while the veggies and chickpeas are roasting, whisk together the dreamy dressing ingredients in a smallish bowl:
1/4 cup olive oil…
The juice of 1 lemon…
A grated or pureed clove of garlic (I used my garlic press here)…
And some salt and pepper.
To serve, throw some cooked brown rice on a platter.
Then add the veggies, and drizzle them with half of the the lemon-garlic dressing.
Toss the chickpeas over the veggies…
And, for both looks and taste, add about a cupful of fresh herbs — parsley, cilantro and dill for me — and pour on the remaining dressing!
Roasted Chickpeas and Veggies Dinner is a swoon-worthy dinner. Don’t make me beg you to try it!
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Here’s the printable:
Roasted Chickpeas and Veggies Dinner
- 2 sheet pans
- 2 (15-ounce) cans chickpeas, rinsed, drained, and blotted dry
- 1/2 cup olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cayenne
- coarse sea salt
- 6 fresh thyme sprigs
- 2 red bell peppers
- 2 medium tomatoes, diced
- 1 small red onion, sliced
- 2 jalapeno peppers, seeds removed, sliced
- The juice of 1 lemon
- 1 garlic clove, grated or pureed
- 1 cup fresh herbs, such as parsley, cilantro, and/or dill
- 3-4 cups cooked brown rice, for serving
- Adjust oven racks to the upper and lower third positions; preheat oven to 450°F
- In a medium bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, cayenne and 1/2 teaspoon salt. Spread in a single layer on a baking sheet, and top with 3 thyme sprigs. On a separate sheet pan, toss the vegetables with 2 tablespoons oil and 1/2 teaspoon salt. Spread out vegetables in a single layer, and then top with the remaining thyme sprigs.
- Set chickpeas on the bottom oven rack, and vegetables on the top. Roast for 10 minutes. Then reverse the pans so the chickpeas are on the top rack. Roast chickpeas for 5 minutes, and roast vegetables for 10 minutes. (If vegetables refuse to color, place them under the broiler for 1 or 2 minutes.) Discard thyme sprigs.
- While the veggies and chickpeas roast, make the dressing: Whisk the remaining 1/4 cup oil, the lemon juice, garlic, and a sprinkling of salt and pepper in a small(ish) bowl.
- Arrange a layer of brown rice on a platter. Top the rice with the roasted vegetables and half the dressing. Top with the roasted chickpeas, herbs, and the remaining dressing. Serve hot or warm. Take a bow.