Sheet Pan Harissa-Spiced Chickpeas and Vegetables

Name: Sheet Pan Harissa-Spiced Chickpeas and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups, chopped into 1-inch pieces zucchini; 1 cup, sliced into thin strips bell peppers; 1 can (15 oz), drained and rinsed chickpeas; 2 tbsp harissa paste; 1 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp salt

A vibrant, one-pan meal with smoky harissa-roasted vegetables and protein-packed chickpeas, perfect for weeknight dinners.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1.5 cups, chopped into 1-inch pieces zucchini
1 cup, sliced into thin strips bell peppers
1 can (15 oz), drained and rinsed chickpeas
2 tbsp harissa paste
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt

Instructions

Step 1: Preheat oven to 425°F. Toss 1.5 cups chopped zucchini, 1 cup sliced bell peppers, and 1 can (15 oz) drained chickpeas with 2 tbsp harissa paste, 1 tbsp olive oil, 1 tsp dried oregano, and 1/2 tsp salt until evenly coated.
Step 2: Spread mixture in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway, until vegetables are tender and edges are golden.
Step 3: Remove from oven and let rest for 5 minutes before serving with a sprinkle of fresh parsley.