Spiced oven-roasted chickpeas and veggies.

By yummyyatra


Servings – 4-6
2 cups broccoli florets
2 cups cauliflower florets
1 bell pepper, chopped
1 small yellow onion, sliced
1 medium zucchini, diced
1/2 pint of cherry tomatoes
1 cup of cooked chickpeas, or as needed
2 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp garlic powder
Salt, to taste
Fresh herbs of your choice, as needed (I like to use chopped cilantro)
Lemon juice, as needed

Preheat oven to 425˚F
Prepare a large baking sheet with parchment paper/silicone mat
Add all the vegetables, except the cherry tomatoes to the baking sheet.
Add the chickpeas to the baking sheet
Drizzle the olive oil over the veggies and chickpeas
Season with salt, and all the dry ground spices and toss until thoroughly combined and arrange the vegetables in a single layer
Bake for about 20 minutes, stirring halfway through cooking. Check doneness using a fork to pierce through the broccoli/cauliflower stems
Remove from oven. Stir in the cherry tomatoes. Return the baking sheet back into the oven and turn it off. The tomatoes will roast in the residual heat.
Remove the baking sheet from the oven after 5 minutes
Stir in the lemon juice and fresh herbs and serve.

*Store any leftover veggies in an airtight container in the refrigerator for up to 2 days.
*You can reheat them in a skillet or the oven. For oven, preheat the oven to 450°F and roast them for 5 minutes.
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