Crispy Spiced Chickpeas with Peppers and Tomatoes

1. Spice and Roast Chickpeas

Toss chickpeas in a large bowl with olive oil, cumin, coriander, turmeric, cayenne, and fine sea salt until well coated. Spread the chickpeas on a rimmed sheet pan and top with half of the fresh thyme sprigs. Roast on the bottom rack of the oven preheated to 450 degrees F.

2. Prepare and Roast Vegetables

On a separate sheet pan, combine sliced bell peppers, tomatoes, red onion, and jalapeños. Drizzle with olive oil, sprinkle with remaining sea salt, and add the other half of the thyme sprigs. Roast on the top rack of the oven.

3. Switch Pans and Continue Roasting

After 10 minutes, switch the positions of the pans in the oven—chickpeas to the top rack and vegetables to the bottom. Roast for another 5 minutes for the chickpeas and another 10 minutes for the vegetables, or until the chickpeas are crispy and the vegetables are caramelized. Broil for an additional 1-2 minutes if needed.

4. Make Lemon Dressing

Whisk together lemon juice, finely grated garlic, and the remaining olive oil to create a dressing.

5. Assemble and Serve

Remove thyme sprigs from the roasted chickpeas and vegetables. Arrange the vegetables on a platter, drizzle with half of the lemon dressing, and sprinkle with fresh herbs and pomegranate seeds. Top with crispy chickpeas and drizzle with the remaining dressing before serving.