Spiced Chickpea Sheet Pan
Roasted chickpeas and vegetables seasoned with warm spices, finished on a sheet pan. Crispy exterior, tender interior, served warm with optional grain or bread.
Ingredients
Method
Preheat oven to 425°F. Pat chickpeas dry with a clean towel.
Cut red onion into wedges and root vegetable into ½-inch cubes. Mince garlic and ginger.
On a large sheet pan, toss chickpeas, onion, and root vegetable with olive oil, garam masala, paprika, garlic, ginger, salt, and black pepper until evenly coated.
Spread in a single layer on the sheet pan and roast for 25–30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender and caramelized.
If using fresh greens, toss them onto the hot pan in the last minute to lightly wilt, or serve raw on the side. Drizzle with lemon or lime juice and scatter fresh herbs if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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