Spicy Roasted Vegetables with Chickpeas
Spicy Roasted Vegetables with Chickpeas is a flavourful, nutrient-packed dish featuring tender roasted veggies and crispy chickpeas tossed in a smoky, spicy seasoning blend. Perfect as a main, side, or wrap filling, it’s vegan, gluten-free, and bursting with warmth and zest!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups mixed vegetables e.g., bell peppers, zucchini, broccoli, carrots, sweet potatoes
- 1 red onion sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili powder adjust for spice level
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper optional, for extra heat
- Salt and black pepper to taste
- Fresh parsley or cilantro chopped (for garnish)
- Lemon wedges for serving
Instructions
- Preheat the oven:Preheat your oven to 400°F (200°C).
- Prepare the vegetables:Chop the mixed vegetables into bite-sized pieces and place them in a large mixing bowl. Add the sliced red onion and drained chickpeas.
- Season: Drizzle olive oil over the vegetables and chickpeas. Add smoked paprika, cumin, chili powder, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Toss everything together until evenly coated.
- Roast: Spread the mixture in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Garnish and serve: Remove from the oven and garnish with fresh parsley or cilantro. Serve with lemon wedges for a zesty finish.
Notes
Serving Suggestions
- Serve as a main dish with quinoa, rice, or couscous.
- Add a dollop of yogurt or tahini sauce for creaminess.
- Perfect as a side dish or a filling for wraps and pitas.