- 1 can (15 oz) chickpeas, drained and rinsed
- 1 zucchini, sliced into rounds or half-moons
- 1 yellow squash, sliced into rounds or half-moons
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2-3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh herbs like parsley or basil, for garnish
- Optional: Lemon wedges for serving, or a drizzle of balsamic glaze
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Vegetables and Chickpeas:
- In a large bowl, combine the zucchini, yellow squash, red bell pepper, red onion, cherry tomatoes, and chickpeas.
- Add the minced garlic, olive oil, smoked paprika, cumin, oregano, salt, and pepper. Toss everything together to coat evenly.
- Roast the Vegetables:
- Spread the vegetable and chickpea mixture in a single layer on a large baking sheet. Make sure everything is spread out evenly to ensure proper roasting.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are crispy.
- Serve:
- Once roasted, remove from the oven. Taste and adjust seasoning if needed.
- Garnish with fresh parsley or basil and a squeeze of lemon or drizzle with balsamic glaze for extra flavor.
Serving Suggestions:
- Serve as a main dish or as a side.
- Pair with cooked quinoa, couscous, or rice for a more filling meal.
- Enjoy with a dollop of hummus or a yogurt-based sauce for added creaminess.
Chef’s Tips:
- For a spicier version, add a pinch of red chili flakes or cayenne pepper to the vegetable mix before roasting.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
