Last updated on September 29th, 2019
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
Equipment
- 2 sheet pans
Ingredients
- 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
Instructions
- 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.
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shirley welch says
Thank you for another wonderful veggie recipe ~
Kevin Lee Jacobs says
Hi Shirley – Happy to oblige!
Dewena says
This looks wonderful, am printing it out to try soon!
Ahrisha says
Thank you so much for this veggie recipe. It is printed so now a stop at my local farm stand. There are so many in this area.
Kevin Lee Jacobs says
Hi Dewena – If you make this dish, please post your review!
Hi Ahrisha – Farm stand(s) should have everything you need, save for the chickpeas. Enjoy, and please post your review!
Maraya says
Hi, Kevin,
This looks delicious, but I’m wondering if that total 1/2 cup of olive oil in this recipe can be cut down a little.
Also – please tell us what brands are your garlic press and dicer thingy, and if you are happy with them.
Kevin Lee Jacobs says
Hi Maraya – NYT recipe called for 1/2 cup olive oil. I used a full 1/4 cup oil for the lemon/garlic dressing, and just enough oil to coat the chickpeas and veggies. So probably less than 1/2 cup in total.
Valerie says
Ummm looks delicious Kevin! Always thrilled to add another awesome Vegan dish to my recipe file. Thanks….as always!! 🙂
Home Plix says
Aww amazing!!! I’ve loved following your blog – your amazing recipes (many of which I’ve tried and loved!), beautiful photos and refreshing writing! I’m looking forward to your new cookbook – what an awesome work! Congratulations!
Kevin Lee Jacobs says
Hi Valerie – If you try this dish, please let me know how it works out for you!
Hi Home Plix – You are too kind. Thank you!
Karen says
This recipe sounds perfect for an upcoming family trip to lake cottage on French Pond in NH.
We have a vegan family member, so I always include recipes that will work for her and still appeal to the rest of the crowd. This one fits the bill!
Do you think the roasting can be done on foil using the (propane)grill?
Angela says
Hi Kevin, I made this last night. Didn’t have fresh thyme so I sprinkle a few dried leaves on instead. Otherwise, I followed it exact. It is so savory and the dressing was perfectly tart and full of flavor. I roasted some sausage on the side for my husband who seems to get personally offended when I try to feed him “vegetarian” meals. I will pass this on to my “veggie” son and I will make it again. Thank you!
Kevin Lee Jacobs says
Hi Karen – Not sure if the roasting can be accomplished on a grill. I’ve not tried it.
Hi Angela – Thanks for the 5-star review. So happy you liked this dish!
Victoria says
Just made this and it was sooo good! Definitely will be added to my recipe book! Thanks for sharing!
Kevin Lee Jacobs says
Hi Victoria – Glad you enjoyed!
Julie R says
This looks like the perfect veggie dish. When ever I get to try it, I will probably use a bit more garlic, or maybe a Lot more garlic = ) as I always add more of it to recipes than what is called for. Can’t wait to try this.
Kevin Lee Jacobs says
Hi Julie R – I love garlic, too. Let me know how the dish turns out for you!
Deborah Lewis says
I made this dish last night. Unfortunately, I didn’t have a blue towel on which to blot the chickpeas dry, so used a pale green towel instead. The only thing I’d do differently next time, aside from using a proper blue towel, would be to make it when no one else was home so I could have it all to myself. It was so delicious! Absolutely perfect. Thank you.
Kevin Lee Jacobs says
Hi Deborah – So happy. Thanks for the 5 stars!
Bette Hanauer says
Made this today for my vegetarian, gluten free grandson. It was delicious and very pretty. I cooked both sheet pans in the morning, cooked the rice just before dinner and heated the veggies briefly before serving. Good to know that it is a recipe that can be made mostly in advance.