Roasted Vegetables with Chickpeas

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and provide similar protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and works well for roasting.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Yellow onion is usually cheaper and adds flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper can provide a similar heat at a lower cost.

Preheat the oven (temperature not specified).

Drain and rinse the can of chickpeas.

Cut the sweet peppers into large wedges, removing the seeds.

Cut the red skin potatoes into wedges, ensuring they are not too big to cook evenly.

Cut the tomatoes into large wedges.

Cut the onion into wedges and break them apart to ensure some caramelization during roasting.

Place all the cut vegetables and chickpeas into a large baking dish.

Drizzle with 1/4 cup of extra virgin olive oil and sprinkle with salt.

Toss everything together to ensure all vegetables are coated in oil and salt.

Roast in the oven until the vegetables are tender and caramelized (exact time not specified).

If using, sprinkle goat cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary