Spicy Roasted Chickpeas and Vegetables Recipe

There’s nothing quite like the aroma of roasted vegetables and spices wafting through the house, especially on a cozy family evening. Our Spicy Roasted Chickpeas and Vegetables recipe is not just a treat for your taste buds, but a visual feast too. Imagine crispy golden chickpeas nestled within a rainbow of bell peppers, zucchini, and red onions, all roasted to perfection. This vibrant dish is brimming with earthy flavors and a delightful spice kick, perfect for family dinners, meal prep, or a special weekend treat. The beauty of this recipe lies in its simplicity and the joy of sharing a wholesome, homemade meal with loved ones. Gather everyone in the kitchen and let the creative cooking adventure begin!

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the chickpeas, bell peppers, zucchini, and red onion.
3. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, ground coriander, cayenne pepper, salt, and pepper. Toss everything together until the vegetables and chickpeas are evenly coated with the spices.
4. Spread the mixture in a single layer on a large baking sheet.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly browned, and the chickpeas are crispy.
6. Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.

Helpful Tips

For even crispier chickpeas, pat them dry with a paper towel after rinsing. Feel free to adjust the level of cayenne pepper to suit your taste preference. For a different twist, try adding carrots or cherry tomatoes.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

Ingredient Substitutions

If you don’t have smoked paprika, regular paprika works fine. You can substitute zucchini with eggplant or any other favorite vegetable. Fresh cilantro can replace parsley for garnish.

Pairings

This dish pairs beautifully with quinoa or couscous for a complete meal. A side of hummus and warm pita bread would complement the roasted flavors wonderfully. For drinks, try serving with a refreshing mint lemonade or a lightly spiced chai.

At Zynahz, we believe in the magic of creating delightful meals that bring families together. Our Spicy Roasted Chickpeas and Vegetables recipe is a testament to simplicity, flavor, and the joy of home cooking. We’re excited for you to try this recipe, and we can’t wait to see your beautiful creations. Share your culinary adventures with Zynahz on social media and don’t forget to sign up for our newsletter for more inspired recipes and tips. Happy cooking!