Are you ready to elevate your weeknight dinners with a dish that’s not only delicious but also packed with nutrients? Look no further than our Roasted Vegetables with Chickpeas! This Mediterranean-inspired recipe combines vibrant, colorful veggies with protein-rich chickpeas, all perfectly roasted to enhance their natural flavors. In just 45 minutes, you can whip up a meal that’s both satisfying and healthy—ideal for busy families or anyone looking to impress at the dinner table. Let’s dive into this easy-to-follow recipe that will have your taste buds dancing and your guests asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the vegetables roast beautifully, becoming tender on the inside and slightly crispy on the outside.
- Prepare your mixed vegetables. Wash and chop the zucchini, bell peppers, and carrots into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the chopped vegetables with the drained and rinsed chickpeas. This will add protein and texture to your dish.
- Drizzle the olive oil over the vegetable and chickpea mixture. Make sure to coat everything evenly for the best flavor.
- Sprinkle the paprika, salt, and pepper over the mixture. Adjust the seasoning according to your taste preference. Toss everything together until the vegetables and chickpeas are well coated with the oil and spices.
- Spread the mixture in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through the cooking time, stir the vegetables and chickpeas to ensure even roasting.
- Once the vegetables are tender and lightly browned, remove the baking sheet from the oven. Let it cool for a few minutes.
- Transfer the roasted vegetables and chickpeas to a serving dish. Garnish with freshly chopped parsley to add a pop of color and freshness.
- Serve warm as a side dish or over a bed of grains for a hearty main course. Enjoy your delicious Mediterranean-inspired roasted vegetables with chickpeas!
Tips
- Choose Seasonal Vegetables: For the best flavor and freshness, opt for seasonal vegetables. Zucchini, bell peppers, and carrots are great, but feel free to mix in others like eggplant or asparagus based on what's available.
- Uniform Cutting: Chop your vegetables into similar sizes to ensure they cook evenly. This way, you won’t end up with some pieces overcooked while others are still crunchy.
- Don’t Skip the Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes cleanup a breeze. Plus, it helps the vegetables roast evenly.
- Experiment with Spices: While paprika adds a lovely smokiness, don’t hesitate to experiment with other spices like cumin, garlic powder, or even a pinch of cayenne for some heat!
- Stir Halfway Through: Remember to stir the vegetables and chickpeas halfway through roasting. This ensures that everything gets that perfect golden-brown color and crispy texture.
- Garnish for Freshness: A sprinkle of fresh parsley not only adds a burst of color but also enhances the dish's flavor. You can also try adding a squeeze of lemon juice for a refreshing zing!
- Make it a Meal: For a heartier dish, serve the roasted vegetables and chickpeas over a bed of quinoa, couscous, or brown rice. It’s a nutritious way to turn this side into a filling main course.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
