Roast Chickpeas with Vegetables

This is such a straightforward idea – but oh were these roasted chickpeas and vegetables well received! Seriously, when your guests are picking them off the baking tray before they even get to the table – you know you’re on to a winner! 😀

I almost put these in the ‘back to basics’ series as they don’t really need a recipe, but as roasted vegetables are already there, and I was asked how I made these chickpeas, I decided they were worthy of a recipe! 🙂

Soft plump chickpeas with roasted veg.

Make me… you know you want to!

You can of course use any vegetables, but I chose red, yellow & green peppers, courgettes, aubergines and onions. YUMMY! 😀

I also did something I’ve never done before and it worked perfectly! I had cooked a loaf of bread with a tray of water in the bottom of the oven for steam and I left this in there when cooking the chickpeas. This resulted in lovely soft chickpeas, plump and full of flavour, without them drying out and going crunchy! I would fully recommend doing this – although of course you don’t have to! 😛

We ate these with rice, but they are great added to soup, or just eaten on their own! 🙂

What recipes would you like to see us create next? (we’re currently working on a shortbread recipe!) Do you prefer Sweet? Savoury? Spicy? Seasonal? Maybe you’d like to see something related to the ‘Life’ in Life Diet Health such as something topical like ‘how to use less plastic’ or ‘natural ways for cleaning’ or maybe you’d like an article about ‘how to reduce stress’ or ‘how to talk so your children will listen’! 😀 We love chatting with you, so don’t be afraid to write in the comments below! ?  Comment on this recipe, suggest a recipe or topic, ask a question or just say hello! ?

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Speak soon!

Laurena x

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Roasted Chickpeas with Vegetables

Plump juicy chickpeas and roasted vegetables in flavoursome spices!

Course: Main Course

Keyword: chickpeas

Created by:: Laurena @LifeDietHealth

Gather

• 1 small aubergine chopped
• 1 small onion chopped
• 1/2 medium courgette sliced
• 1/2 red pepper sliced
• 1/2 green pepper sliced
• 1/2 yellow pepper sliced
• oil of choice (we used coconut)
• salt to taste
• black pepper
• 2 tins chickpeas drained (keep the liquid for something else!)
• 1 teaspoon cajun spice
• 1/2 teaspoon garlic granules
• 1/2 teaspoon paprika
• a pinch of red chilli flakes

Prepare

1. Put all the vegetables onto a baking tray, drizzle with oil, sprinkle with salt and pepper, then massage it all together (yes, dirty fingers)! Spread all the vegetables out so they are in a single layer and roast on a medium heat for 10-20 minutes (they should be just changing colour, not cooked completely).

2. Loosen the vegetables if necessary, then add the chickpeas. Sprinkle over the cajun, garlic, paprika, chilli and a bit of extra salt and pepper. Gently stir to combine and return to the oven. (At this point if you wish you can place a tin in the oven and fill with boiling water to create steam). 

3. Cook for a further 10-20 minutes on a medium heat until the vegetables are starting to brown. Transfer to a bowl and serve!

4. Enjoy!

Tips & Storage

• use any vegetables you like - try mushrooms, beetroot, carrots, red onion or even beans, broccoli and cauliflower (adjust cooking times).
• Add a bit more chilli flakes if you like it spicier - or try adding a fresh chopped chilli.
• Try adding a spoonful into a soup.
• Serve over rice or eat with flatbread.
• Store refrigerated for up to three days (reheat or eat cold).