Ingredients (serves 4)
- 2 cans chickpeas
- 3 cups broccoli
- 2 bell peppers
- 1 red onion
- 4 cloves garlic
- 4 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and black pepper
- Fresh parsley
- Lemon
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Try AnychefInstructions
- 1
Preheat oven to 425°F. Drain and dry chickpeas thoroughly.
- 2
Cut broccoli into florets, dice bell peppers and onion, mince garlic.
- 3
Toss chickpeas and vegetables with olive oil, cumin, paprika, salt, and pepper on a large baking sheet.
- 4
Roast for 30-35 minutes, stirring halfway through, until vegetables caramelize and chickpeas crisp.
- 5
Finish with fresh parsley and a squeeze of lemon juice.
