Roasted Vegetable & Chickpea Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

Prepare vegetables

Peel and cut the carrots into 1/2-inch thick diagonal slices (about 3 cups). Core and seed the red bell pepper and cut into 1-inch pieces (about 1 cup). Trim and slice the zucchini into half-moons about 1/2-inch thick (1 cup). Peel and cut the red onion into 1-inch wedges (1 cup). Cut the eggplant into 1-inch cubes (1 cup). Place all chopped vegetables in a large bowl.

Season vegetables

Add the minced garlic, 3 tablespoons extra-virgin olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl. Toss thoroughly until all pieces are evenly coated.

Roast

Spread the vegetables in a single layer on the prepared baking sheet, leaving space so they roast rather than steam. Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized. If using different sized pans, rotate the pan once for even browning.

Prepare chickpeas

While the vegetables roast, drain and rinse 2 cups canned chickpeas. Pat them briefly dry with a paper towel. Toss chickpeas with 1 tablespoon olive oil and a pinch of salt and pepper. If you prefer a slightly crisp exterior, spread on a small tray and bake alongside vegetables for the last 10-12 minutes; otherwise, keep them at room temperature.

Make tahini sauce

In a small bowl combine 2 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons warm water, 1/2 teaspoon ground cumin, 1 teaspoon maple syrup or honey, and 1/4 teaspoon salt. Whisk until smooth and creamy. Add more warm water 1 teaspoon at a time if the sauce is too thick. Taste and adjust acidity or salt as needed.

Warm chickpeas (optional)

If you baked the chickpeas to crisp them, remove from oven when crisp and set aside. If not, warm the tossed chickpeas in a skillet over medium heat for 3-4 minutes until heated through.

Assemble bowls

Divide 4 cups cooked grain or greens between 4 bowls (about 1 cup per serving). Top each with an even portion of the roasted vegetables and chickpeas.

Dress and garnish

Drizzle 1-2 tablespoons of the tahini sauce over each bowl (or serve sauce on the side). Sprinkle chopped parsley (about 1 tablespoon per bowl), toasted pine nuts or chopped almonds, and crumbled feta if using. Serve with lemon wedges for extra brightness.

Serve

Serve warm or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 4 days; keep sauce separate and reheat vegetables gently in a 350°F (175°C) oven or skillet.