Roasted Chickpeas and Vegetables

I’ve fallen into an obsession with roasting chickpeas – honestly, I’ve always thought chickpeas were alright, but this has launched them onto an entirely different level. I would have roasted chickpeas with salt for a snack anyway – I’d even try them with sweet toppings! To me they taste very much like roasted chestnuts; a very familiar and warming food for me.

I had these roast vegetables on a mediterranean farro, I think with olives and sun blushed tomatoes. It was a pre made mix that was sent to me and was utterly delicious, but I would also happily substitute for rice, couscous, or any leftover grain.

Ingredients

  • 100g Chestnut Mushrooms, halved (or, if using smaller mushrooms, whole)
  • 1 Red pepper, sliced
  • 1 Green pepper, sliced
  • 3 Vine tomatoes, halved
  • 1 Red onion, loosely sliced
  • Half a small bulb of garlic, cloves separated, but unpeeled
  • Can of Chickpeas, drained
  • Salt and Pepper

Method

  1. Arrange all the ingredients except the chickpeas on a roasting tray evenly, trying not to cover up any vegetables too much.
  2. Drizzle with olive oil, and season.
  3. Pat the chickpeas dry with kitchen towel, and then toss with olive oil and seasoning.
  4. Spread the chickpeas on a separate tray.
  5. Put both trays in the oven at 180C for 40-50 minutes.

 

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