Sheet Pan Moroccan Spiced Chickpeas & Root Vegetables
Sheet Pan Moroccan Spiced Chickpeas & Root Vegetables is a vibrant, one-pan dish that brings the warm, aromatic flavors of Morocco to your table. This recipe features crispy roasted root vegetables and protein-packed chickpeas, all seasoned with a delightful blend of spices. Perfect for busy weeknights or cozy gatherings, this meal is not only delicious but also easy to prepare and clean up afterward!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Moroccan
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 medium carrots, diced
- 2 medium sweet potatoes, cubed
- 1 large red onion, sliced
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine chickpeas, carrots, sweet potatoes, and red onion.
- Drizzle with olive oil and sprinkle with cumin, coriander, paprika, salt, and pepper. Toss until evenly coated.
- Spread the mixture on a lined baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through for even cooking.
- Let cool slightly before serving warm or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 305
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Experiment with different root vegetables like parsnips or beets for variety. Add a splash of lemon juice or sprinkle fresh herbs like cilantro after roasting for added freshness. Leftovers can be stored in an airtight container in the fridge for up to four days.