ROASTED CHICKPEAS AND VEGETABLES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

ROASTED VEGETABLES WITH CHICKPEAS RECIPE - FOOD.COM



Roasted Vegetables With Chickpeas Recipe - Food.com image

This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don’t have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 13

12 ounces eggplants, approx, cubed
1 yellow bell pepper, deseeded and halved
1 red bell pepper, deseeded and halved
6 -8 garlic cloves, peeled left whole
4 ounces green beans, cut in pieces
5 tomatoes, halved
1 onion, cut in chunks
1 teaspoon dried oregano or 1 teaspoon dried thyme
salt and pepper
5 -6 tablespoons olive oil
2 -3 cups vegetable stock
2 cups chickpeas (cooked)
1 cup fresh parsley, chopped

Steps:

  • Preheat oven to 375°F.
  • In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
  • Transfer to the baking tray, peppers and tomatoes cut side down.
  • Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
  • Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
  • Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
  • Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
  • Check seasoning, stir in the parsley and serve!

Nutrition Facts : Calories 394.4, FatContent 19.1, SaturatedFatContent 2.6, CholesterolContent 0, SodiumContent 382.7, CarbohydrateContent 49.9, FiberContent 13, SugarContent 9.6, ProteinContent 10.5

SHEET-PAN BALSAMIC-PARMESAN ROASTED CHICKPEAS & VEGETABLES ...



Sheet-Pan Balsamic-Parmesan Roasted Chickpeas & Vegetables ... image

A tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish.

Provided by Marianne Williams

Categories     Healthy Chickpea Recipes

Total Time 40 minutes

Number Of Ingredients 12

1 (15 ounce) can no-salt-added chickpeas, rinsed
8 ounces multicolored baby carrots with tops, trimmed and peeled
2 bunches spring onions, tops removed and bulbs halved lengthwise
6 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt, divided
8 ounces asparagus, cut into 2-inch pieces
½ cup grated Parmesan cheese
2 tablespoons balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon ground pepper
1 teaspoon fresh thyme leaves

Steps:

  • Place a large rimmed baking sheet on middle rack of oven; preheat to 400 degrees F. Line another baking sheet with paper towels. Spread chickpeas on the paper towels; rub with more paper towels to remove skins; discard skins.
  • Transfer the chickpeas to a large bowl. Add carrots, spring onions, 3 tablespoons oil and 1/8 teaspoon salt; toss to coat. Spread in an even layer on the hot baking sheet. Roast until the vegetables are golden brown and tender, about 30 minutes, tossing halfway through and adding asparagus during the last 10 minutes of cooking. Sprinkle Parmesan evenly over the vegetable mixture and continue roasting until the cheese is melted, about 5 minutes.
  • Meanwhile, whisk vinegar, honey, mustard, pepper and the remaining 3 tablespoons oil and 1/8 teaspoon salt in a small bowl. Drizzle the balsamic dressing over the vegetable mixture; sprinkle with thyme leaves. Serve immediately.

Nutrition Facts : Calories 399.3 calories, CarbohydrateContent 34 g, CholesterolContent 8.6 mg, FatContent 24.2 g, FiberContent 8.7 g, ProteinContent 11.8 g, SaturatedFatContent 4.4 g, SodiumContent 430.6 mg, SugarContent 8.3 g

More about "roasted chickpeas and vegetables recipes"

ROASTED VEGETABLES WITH CHICKPEAS RECIPE - FOOD.COM
This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don’t have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 394.4 per serving
  • Check seasoning, stir in the parsley and serve!
See details


ROASTED INDIAN CHICKEN, VEGETABLES, AND CHICKPEAS | BETTER ...
This Indian chicken recipe is rich in flavor (check out all those warm spice!) yet light on clean-up. The entire Indian dinner recipe, chicken and vegetables included, cooks on one sheet pan.
From bhg.com
Reviews 4
Total Time 1 hours 5 minutes
Category Recipes and Cooking
Calories 356 calories per serving
  • Drizzle 1 tablespoon lime juice over chicken mixture. Sprinkle with cilantro and, if desired, almonds. Squeeze a lime wedge over each serving.
See details


ROASTED CHICKPEAS RECIPE | ALLRECIPES
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
From allrecipes.com
Reviews 4.0
Total Time 45 minutes
Category Appetizers and Snacks, Beans and Peas
Calories 161.3 calories per serving
  • Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
See details


SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS ...
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes — sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there’s the spinach, which is earthy and fresh.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 538 per serving
  • In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.
See details


PAN-ROASTED CHICKEN AND VEGETABLES RECIPE: HOW TO MAKE IT
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner
Calories 357 calories per serving
  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
See details


ROASTED VEGETABLES AND CHICKPEAS | BETTER HOMES & GARDENS
From bhg.com
See details


ROAST SUMMER VEGETABLES & CHICKPEAS RECIPE | BBC GOOD FOOD
Jan 14, 2011 · Ingredients 3 courgettes, thickly sliced 1 aubergine, cut into thick fingers 3 garlic cloves, chopped 2 red peppers, deseeded and chopped into chunks 2 large baking potatoes, peeled and cut into bite-size chunks 1 onion, chopped 1 tbsp coriander seeds 4 tbsp olive oil 400g/14oz can chopped tomatoes ...
From bbcgoodfood.com
See details


ROASTED VEGETABLES WITH CHICKPEAS - JOY BAUER
In a large mixing bowl, add diced butternut squash, chickpeas, olive oil, and spice blend. Toss to evenly coat. Spread everything on the prepared baking sheet in a single layer and roast in the oven for about 40 to 45 minutes, or until some of the edges start to brown. The vegetables will be tender and caramelized.
From joybauer.com
See details


FALL ROASTED VEGETABLES WITH CHICKPEAS - AVERIE COOKS
May 26, 2020 · Instructions Preheat oven to 425F convection bake (if you don’t have a convection oven, 425F regular is fine, noting your roasting... Add the sweet potato, Brussels sprouts cut side down, chickpeas, and red onion. Evenly drizzle with olive oil, evenly... Roast for about 25 to 30 minutes, or until ...
From averiecooks.com
See details


ROASTED CHICKPEA & VEGGIE BOWL - COOKING FOR PEANUTS
Feb 10, 2021 · Mix the tahini, water, apple cider vinegar, maple syrup, and fresh lemon juice in a medium bowl. Season with salt and black pepper. Optional Step: Change the oven setting to broil and roast the chickpeas for an additional 2 minutes. Broiling the chickpeas after roasting gets them even crispier.
From cookingforpeanuts.com
See details


ROASTED CHICKPEAS & VEGGIES WITH LEMON TAHINI - GOOD OLD VEGAN
Apr 23, 2021 · Instructions Preheat the oven to 450°F. Line two large, rimmed baking sheets with parchment paper, or use non-stick sheets. Rub the chickpeas between two layers of a large kitchen towel to remove the skins (optional). Transfer the chickpeas to... Roast the chickpeas and vegetables for 15 minutes. ...
From goodoldvegan.com
See details


ROASTED VEGETABLES AND CHICKPEAS (EASY) - THE GARDEN GRAZER
Preheat oven to 425°F (218°C). Prepare the vegetables: Mince garlic, dice carrots and potatoes, chop broccoli and cauliflower into bite-sized pieces, halve/quarter the mushrooms, and slice the onion. Rinse and drain the chickpeas. On a large baking sheet (use two if you’d like to space them out), place all the vegetables and chickpeas.
From thegardengrazer.com
See details


ROASTED VEGGIES, CHICKPEAS & QUINOA FOUR WAYS - HAVE A PLANT
Vegetable Chickpea Quinoa Wrap: In a glass rectangular container, arrange 1 tortilla or wrap. Top with a layer of quinoa, roasted vegetables and chickpeas, and hemp seeds. Roll the tortilla around the mixture, cover, and refrigerate until serving time. Reheat in the microwave or enjoy cold.
From fruitsandveggies.org
See details


ROASTED VEGETABLE AND CHICKPEA COUSCOUS - OLIVE TOMATO
Mar 12, 2021 · Prepare the dressing by mixing the olive oil, lemon juice and minced garlic and salt (if not using broth). And set aside. Assemble the dish by mixing the couscous with the herbs well. Add the dressing and mix. Add the roasted vegetables and chickpeas and toss well. To serve: Squeeze some lemon juice and serve warm or at room temperature.
From olivetomato.com
See details


VEGETABLE BOWLS WITH ROASTED CAULIFLOWER, CHICKPEAS AND ZA ...
Oct 28, 2021 · This vegetable bowl is a nourishing feast of color and texture, with tender, caramelized roasted cauliflower, crisp romaine lettuce, fresh tomatoes, chickpeas and mozzarella all tossed in za ...
From washingtonpost.com
See details


ROASTED VEGETABLE HEALTHY LUNCH BOWLS - BEAUTY BITES
May 04, 2021 · Preparing Chickpeas. Rinse and drain those chickpeas until they’re sparkling clean. Then put them into a bowl, add some olive oil, garlic, lemon juice, paprika and crushed pepper flakes and mix until they’re coated all the way. Heat them up in a pan for 3-4 minutes stirring. Preparing the Roasted Vegetables.
From beautybites.org
See details


ARE ROASTED CHICKPEAS GLUTEN FREE
A light and satisfying meal, this roasted tomato chickpea soup is loaded with fresh vegetables and ready in 30 minutes. Gluten free, vegan, free from. Crunchy and delicious, this air fryer cheezy herb and garlic roasted chickpeas recipe is the perfect healthy crunchy snack.
From kies.iased.net
See details


SHEET PAN ROASTED VEGETABLE AND CHICKPEA BOWLS - SHE LIKES ...
Oct 01, 2018 · Pre-heat oven to 400 degrees F. Place all vegetables and chickpeas onto your sheet pan and drizzle with olive oil, salt, pepper, curry powder, paprika, and cumin. Roast vegetables until sweet potato is tender and other vegetables are browned and caramelized, 40-50 minutes. I like to serve vegetables over quinoa and top with a drizzle of tahini ...
From shelikesfood.com
See details


CHILI ROASTED CHICKPEAS - HOT ROD'S RECIPES
Dec 30, 2021 · Pat the beans dry with a paper towel. This will ensure the chickpeas crisp up in the oven. Add the garbanzo beans and toss until all the beans are well coated with the olive oil mixture. Spread the beans on a baking sheet. Cook for 30 minutes or until the beans are brown and crisp, stirring once at the 15-minute mark.
From hotrodsrecipes.com
See details


ROOT VEGETABLE VEGAN BOWLS WITH CREAMY PEANUT SAUCE | VEGNEWS
Dec 26, 2021 · Drizzle both pans with avocado oil, sprinkle salt over top, toss, and spread vegetables and chickpeas out evenly. Place sheets in oven and bake for 15 minutes. Remove from oven and stir vegetables around, flipping over sweet potatoes. Return pans to oven and roast for 5 to 10 minutes, until sweet potatoes and broccoli are tender.
From vegnews.com
See details