Sheet Pan Moroccan Spiced Chickpeas & Root Vegetables
Sheet Pan Moroccan Spiced Chickpeas & Root Vegetables is a vibrant, easy-to-make dish that combines crispy chickpeas with earthy root vegetables, all infused with aromatic Moroccan spices. Perfect for weeknight dinners or special occasions, this one-pan meal delivers a delightful explosion of flavors while keeping the cooking process simple and hassle-free. Enjoy it as a main course or paired with couscous for a complete feast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Moroccan
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium carrots, chopped
- 2 medium sweet potatoes, chopped
- 1 large red onion, chopped
- 3 tbsp extra virgin olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Chop carrots, sweet potatoes, and red onion into uniform bite-sized pieces.
- In a large bowl, combine chickpeas and vegetables. Drizzle with olive oil and season with cumin, coriander, paprika, salt, and pepper. Toss until well-coated.
- Spread the mixture evenly on a parchment-lined baking sheet.
- Roast for 25-30 minutes until tender and slightly crispy.
- Serve warm as a main dish or side.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Feel free to customize the vegetables based on your preferences or what's available in your pantry. For added sweetness, consider incorporating dried fruits like apricots or raisins into the mix. Store leftovers in an airtight container for up to four days; reheat in the oven for optimal crispiness.