30 minutes
A vibrant dish of oven-roasted spiced chickpeas served with caramelized peppers, tomatoes, and a zesty lemon dressing.
Chickpeas, drained and rinsed
0 oz
tablespoons
Cumin, ground
teaspoons
Coriander, ground
teaspoons
Turmeric, ground
teaspoons
Cayenne, ground
teaspoons
teaspoons
bunch
Bell Pepper, sliced
each
Tomatoes, quartered
0 oz
Red Onion, sliced
each
Jalapenos, sliced
each
Lemon Juice, freshly squeezed
tablespoons
Garlic, finely grated
cloves
Pomegranate Seeds
tablespoons
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.
Spread the chickpeas in a single layer on a baking sheet. Use convection baking if your oven allows it, as the circulating air helps crisp them up evenly. Halfway through cooking, toss them gently to ensure even browning.
If using canned chickpeas, opt for a high-quality brand known for maintaining the integrity of the chickpeas. Rinse them thoroughly to remove any excess sodium and pat them dry completely. This will help them achieve maximum crispiness.
Finish the dish with a generous handful of chopped fresh herbs such as cilantro, parsley, or mint. This adds a fresh, aromatic contrast that uplifts the robust spices of the dish.
When cooking the peppers and tomatoes, ensure your skillet is at the right temperature—medium-high heat is ideal. This ensures a quick sauté that locks in flavors without overcooking the vegetables, preserving their vibrant colors and slight crunch.
Consider adding a splash of lemon juice or a sprinkle of zest at the end to brighten the flavors. A touch of balsamic or apple cider vinegar can also add a complementary tang and sweetness to counterbalance the richness of the spices.
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