Chickpea & Veggie Bowls (Print Version)
# Ingredients:
→ Vegetables
01 -
1/4 - 1/2 teaspoon sea salt
02 -
1/2 small red onion, chopped into small chunks
03 -
2 tablespoons olive oil
04 -
4-5 cups zucchini and/or eggplant (zucchini sliced, eggplant cubed)
05 -
1/3 cup kalamata olives, halved and pitted (if you like)
06 -
1/2 small red bell pepper, diced into bite-sized pieces
→ Spiced Chickpeas
07 -
1/8-1/4 teaspoon cayenne
08 -
1 can (15.5 oz) chickpeas, rinsed and drained
09 -
1 teaspoon olive oil
10 -
1/2 teaspoon cinnamon
11 -
1/4 teaspoon sea salt
12 -
1/2 teaspoon cumin
→ For Serving
13 -
Quinoa or rice (optional)
14 -
Green Tahini Sauce with herbs
# Instructions:
01 -
Set your oven to 425°F (218°C) and grab a baking sheet lined with parchment paper.
02 -
If you want them extra crispy, pat the chickpeas dry with a towel and get rid of any loose skins. Then mix them with the spices and olive oil.
03 -
In the baking pan, coat veggies and olives in salt and olive oil. Move them to one side to make room for the chickpeas.
04 -
Bake the chickpeas and veggies for 25-30 minutes, tossing them around halfway through. They're done when the chickpeas crisp up, and veggies are soft.
05 -
Split the roasted chickpeas and veggies into bowls, with the grains if you’re using them. Finish it up with a drizzle of the tahini sauce.
# Notes:
01 -
This is a hearty bowl filled with roasted veggies and spiced chickpeas, topped with herby tahini.
02 -
Leftovers store in the fridge for 2-3 days if kept separate. Freezing isn’t recommended.