Sheet Pan Harissa-Spiced Chickpeas with Lemon and Cumin

A vibrant, one-pan vegetable dish featuring tender chickpeas roasted until golden, infused with North African harissa and bright lemon zest.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 can (15 oz, drained and rinsed) chickpeas
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 1, zest and 2 tbsp juice lemon
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cloves, minced garlic
• 1/2 tsp salt
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss drained chickpeas with 2 tbsp olive oil, 1 tbsp harissa paste, 1 tsp ground cumin, 1/2 tsp smoked paprika, 2 minced garlic cloves, and 1/2 tsp salt on a parchment-lined baking sheet.
2. Step 2: Roast for 25-30 minutes, stirring once halfway, until chickpeas are golden and slightly crisp at the edges.
3. Step 3: Remove from oven, add lemon zest and 2 tbsp lemon juice, and toss to coat. Sprinkle with 2 tbsp chopped parsley before serving.