Sheet Pan Cumin-Spiced Chickpeas with Tomatoes
Roasted chickpeas simmered with tomatoes and cumin in a single pan for a simple, flavorful vegetarian meal. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (15 oz), drained and rinsed chickpeas, olive oil, medium, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed chickpeas
- 2 tbsp olive oil
- 1 medium, thinly sliced red onion
- 3 cloves, minced garlic
- 1 can (14 oz), undrained diced tomatoes
- 1 tsp ground cumin
- 3 tbsp, chopped fresh cilantro
- 1/2 tsp salt
Instructions
- Step 1: Preheat oven to 400°F. Toss drained chickpeas with 2 tbsp olive oil, 1/2 tsp salt, and 1 tsp ground cumin in a single layer on a parchment-lined sheet pan.
- Step 2: Arrange sliced red onion and minced garlic evenly over chickpeas, then pour undrained diced tomatoes over top. Roast for 25 minutes until chickpeas are golden and tomatoes have slightly reduced.
- Step 3: Remove from oven, stir in chopped cilantro, and season with additional salt if needed. Serve immediately with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Cumin-Spiced Chickpeas with Tomatoes take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Cumin-Spiced Chickpeas with Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sheet Pan Cumin-Spiced Chickpeas with Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Cumin-Spiced Chickpeas with Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Cumin-Spiced Chickpeas with Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
