Zesty Roasted Chickpeas and Vegetables
390kcal
Ingredients
- 2 cups Boiled Chickpeas (or 15 oz can, drained)
- 1 medium Onion (chopped)
- 1 large Red Bell Pepper (chopped)
- 1 medium Green Bell Pepper (chopped)
- 3 cloves Garlic (minced)
- 1 tbsp Mixed Tomato and Pepper Paste
- ¼ cup Sunflower Oil
- 1 tsp 1 tsp Urfa Isot Pepper (or 1/2 tsp Smoked Paprika + 1/2 tsp Red Pepper Flakes)
- 1 tsp Ground Cumin
- Salt (to taste)
Equipment
- Heat-Resistant Baking Dish: A glass Borcam or ceramic dish works perfectly.
- Parchment Paper: To be used wet for the steaming effect.
- Sharp Chef’s Knife: For dicing your colorful peppers and onions.
- Mixing Spoon: To ensure the paste and spices coat every single chickpea.
Method
- Chop the onion, red bell pepper, and green bell pepper into uniform, small pieces.
- Place the chickpeas and all chopped vegetables into a heat-resistant baking dish.
- Add the mixed paste, garlic, spices, salt, and sunflower oil to the dish.
- Mix all the ingredients thoroughly until the paste and oil coat everything evenly.
- Wet a piece of parchment paper under the tap and cover the dish tightly.
- Bake in a preheated oven at 180-200°C (350-390°F) for 35-40 minutes.
- Check occasionally to ensure the vegetables are tender and the sauce is bubbling.
- Serve hot with fresh lavash, extra yogurt, or a side of fresh seasonal salad.
Nutrition
Serving1servingCalories390kcalCarbohydrates41gProtein12gFat22gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat16gSodium67mgPotassium647mgFiber11gSugar11gVitamin A2176IUVitamin C108mgCalcium86mgIron4mg
Notes
If you're using canned chickpeas, make sure to rinse and dry them thoroughly before mixing. This helps the oil and spices stick better, ensuring every chickpea gets that smoky, roasted flavor!