Healthy Crispy Chickpeas with Roasted Vegetables - Recipe

This easy-to-preprare vegetarian medley is an appropriate alternative to combine diverse vegetables in a hearty meal, reminiscent of Mediterranean vegetable barbecues. It can also use vegetarian chorizo (or a couple of slices of bacon) for an extra meaty taste, and pairs well with stir fried green vegetables (roasted zucchini is a great addition to this recipe). Add a crack of black pepper and red cayenne pepper for an extra spicy touch.

Ingredients (2 servings)

• 1 can of chickpeas
• 1/2 onion
• 1 large sweet potato (could be substituted by carrots or squash)
• 12 small potatoes (a couple of Russet potatoes would also work)
• 4 small red peppers and 4 small yellow peppers (can be replaced by 1 regular pepper each)
• (optional) grated parmesan cheese
• (optional) vegetarian chorizo, or 3 thin slices of bacon
• 3 Tbsp of olive oil
• 2 tsp of salt (Kosher salt recommended)
• 2 tsp of cumin
• 4 tsp of paprika (choose smoked paprika for a more intense flavor)
• 1 tsp of rosemary
• 1 tsp of black pepper (to taste)
• 1 tsp of red cayenne pepper (to taste; can be substituted by jalapenos or red pepper flakes)
• (optional) 1 small clove or garlic

Preparation

Roasted Vegetables

Heat the oven to 400 F. (If the core of your potatoes is not fully cooked, or you're getting charred edges, try 375 F for a slower, more even alternative; 425 F could also work for faster results and crispier vegetables). Line a couple of metal trays with oven-safe parchment paper.

Peel the sweet potato and slice it (e.g.: think of a shape similar as French fries). In a small bowl, combine the sliced sweet potatoes with 1 tsp of black pepper and cumin, and with 2 tsp of paprika, and 1 Tbsp of olive oil. Sprinkle with 1 tbsp of red cayenne pepper powder. Salt to taste. Then distribute in one of the trays.

Wash the potatoes and slice in half or 3 pieces, depending on the size. Combine with 1 Tbsp of olive oil. Add the rosemary, and salt to taste. Distribute in the same tray as the sweet potatoes.

Put the tray with all the potatoes in the oven - it will need to cook between 20 and 40 minutes, depending on the oven. It is recommended to flip the potatoes halfway through the cooking process, for even results.

Cut the onion and the peppers in thin slices. Drizzle them with the remaining olive oil and a pinch of salt. Distribute them evenly on a tray and put them in the oven. These should cook slightly faster than the potatoes, but would still be in a 20 - 40 min. range.

Crispy Chickpeas

While the vegetables are being cooked in the oven, open a can of chickpeas or garbanzo beans, and drain all liquid out. Pat them dry with a paper towel. Season with 2 tsp of paprika and 1 tsp of cumin.

Heat a medium-size skillet and add a bit of olive oil or anti-stick spray. Mince garlic. If using vegetarian chorizo add it to the skillet. If using bacon, cut in small bits and add to the skillet - you'd need less olive oil if using bacon.

(Once the chorizo or bacon is done) add the garlic and the chickpeas and fry till they get a golden, crispy look.

Once the vegetables are ready, take them out of the oven, and mix with the chickpeas.

Sprinkle some grated parmesan cheese on top to taste before serving.