Sheet Pan Moroccan-Spiced Chickpea and Vegetable Roast

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A vibrant and fragrant sheet pan meal featuring crispy chickpeas, roasted sweet potatoes, and bell peppers coated in warm Moroccan spices. This mediterranean-inspired vegan (vegan) ready in about 50 minutes pairs canned chickpeas, drained and rinsed, medium red onion, cut into wedges, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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

• 2 cups canned chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1/2 cup Greek yogurt

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 2 cups drained and rinsed canned chickpeas, 2 medium peeled and cubed sweet potatoes, 1 large red bell pepper cut into 1-inch pieces, 1 large yellow bell pepper cut into pieces, and 1 medium red onion cut into wedges.
2. Step 2: Drizzle 3 tbsp olive oil over the vegetables and chickpeas. Add 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly until everything is evenly coated.
3. Step 3: Spread the mixture in a single layer on a large rimmed baking sheet. Roast for 30-35 minutes, stirring halfway through, until the sweet potatoes are tender and chickpeas have crispy edges.
4. Step 4: Remove from the oven and sprinkle 1/4 cup chopped fresh cilantro over the top.
5. Step 5: Serve warm with 1/2 cup Greek yogurt on the side for a cooling contrast.