Crispy Spiced Chickpeas With Peppers and Tomatoes
This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that’s about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.
- Serves: 4 persons
- 2(15-ounce) cans chickpeas, rinsed and patted dry
- ½cup olive oil
- 2teaspoons ground cumin
- 1teaspoon ground coriander
- ½teaspoon ground turmeric
- ¼teaspoon ground cayenne
- 1teaspoon fine sea salt, plus more to taste
- 6fresh thyme sprigs
- 2red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick
- 2medium tomatoes, diced
- 1small red onion, sliced
- 2jalapeños, stem and seeds removed, sliced
- Juice of 1 lemon
- 1garlic clove, finely grated or mashed to a paste
- 1cup fresh herbs (any combination of parsley, cilantro, mint or dill)
- ½cup pomegranate seeds
- Couscous or rice, for serving (optional)
Step 1Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
Step 2In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
Step 3On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
Step 4Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
Step 5While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
Step 6Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.