Last Updated on June 9, 2024
This Roasted Vegetables with Chickpeas can be a wonderfully tasty side dish as well as a main dish.
In this recipe I added sweet bell peppers, sweet potatoes/yams, carrots, and canned chickpeas.
A simple and easy dish to make but full of flavor, from the tender sweetness of the sweet potatoes/yams and bell peppers to the crisp nutty flavor of the roasted chickpeas.
If you are not a fan of some of these vegetables, no problem!
Try adding your favorite vegetables to this dish.
Below are some different vegetables and even fruits to try.
- Eggplant
- Onions
- Apples
- Pears
- Brussels Sprouts
- Green Beans
- Broccoli
- Squash
- Parsnips
- Radishes
- Pineapple
- Sugar Snap Peas
- Mushrooms
- Cauliflower
- Zucchini
- Beets
- Garlic Cloves
- Asparagus
Experiment every time you make this dish, using what is in season and what you have on hand.
Another thing I love about this dish, it can be served hot or cold.
Personally I love it cold, the sweetness really comes out a lot more!
Ingredients needed for this dish
- Sweet Potatoes or Yams – I like using either one of these root vegetables for this dish, use what you can find or have on hand.
- Bell Peppers – I like to use a sweet yellow, orange, or red pepper in this dish.
- Oil – I used olive oil drizzled on top of all the vegetables before baking.
- Carrots – Use any color of carrot you prefer.
- Chickpeas – I love adding this legume to this bake. The chickpeas roast up nicely and add a little crunch along with a earthy nutty flavor to the dish.
- Seasonings – I added salt and pepper to my dish, but go ahead and add different spices to change it up every time you make this recipe.
How to make Roasted Vegetables with Chickpeas
Preheat the oven to 450° F.
Prepare a baking sheet with parchment paper, set aside.
Clean and dice into bite sized pieces the sweet potatoes/yams, bell peppers, and carrots.
Spread the vegetables evenly onto the baking sheet.
Open, drain, and rinse a can of chickpeas, then sprinkle them evenly onto all the vegetables.
Drizzle all the vegetables with oil and season as you would like.
Mix everything together with your hands, making sure that the vegetables are covered completely.
Place the baking sheet into the oven and bake for 20 minutes.
After 20 minutes, stir the vegetables, and bake for another 20 to 25 minutes, or until everything is soft and has slightly browned.
Once done, remove from the oven and serve.
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Roasted Vegetables with Chickpeas
Ingredients
- 2 Large Sweet Bell Peppers Red, orange, or yellow.
- 4 Large Sweet Potatoes/Yams
- 4 Medium Carrots
- Oil I like to use either olive or avocado oil.
- Salt and Pepper To taste.
Instructions
- Preheat the oven to 450° F.
- Prepare a baking sheet with parchment paper, set aside.
- Clean and dice into bite sized pieces the sweet potatoes/yams, bell peppers, and carrots.
- Spread the vegetables evenly onto the baking sheet.
- Open, drain, and rinse a can of chickpeas, then sprinkle them evenly onto all the vegetables.
- Drizzle all the vegetables with oil and season as you would like.
- Mix everything together with your hands, making sure that the vegetables are covered completely.
- Place the baking sheet into the oven and bake for 20 minutes.
- After 20 minutes, stir the vegetables, and bake for another 20 to 25 minutes, or until everything is soft and has slightly browned.
- Remove from the oven and serve hot.
