Sheet Pan Moroccan-Spiced Vegetable and Chickpea Roast

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

A vibrant sheet pan dinner featuring chickpeas and a medley of vegetables tossed in aromatic Moroccan spices and roasted until tender and caramelized. This moroccan-inspired vegan (vegan, gluten-free) ready in about 50 minutes pairs large, cut into wedges red onion, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 cans (15 oz each), drained and rinsed chickpeas
• 1 large, peeled and cut into 1-inch cubes sweet potato
• 2 medium, cut into 1/2-inch rounds zucchini
• 1 large, cut into wedges red onion
• 1 large, cut into 1-inch pieces red bell pepper
• 4 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, combine 4 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1/2 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 2 cans (15 oz each) drained and rinsed chickpeas, 1 large peeled and cubed sweet potato, 2 medium sliced zucchini, 1 large cut red onion, and 1 large chopped red bell pepper to the bowl. Toss thoroughly to coat all vegetables and chickpeas evenly with the spice mixture.
3. Step 3: Spread the mixture in a single layer on the prepared baking sheet. Roast for 30-35 minutes, tossing halfway through, until the vegetables are tender and golden brown on the edges.
4. Step 4: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the top, and serve with lemon wedges for squeezing.