Roasted Chickpeas with Sweet Peppers and Feta
User Reviews
5
-
Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
American
Roasted Chickpeas with Sweet Peppers and Feta
Description
This dish combines canned chickpeas rinsed and dried with sweet peppers, cherry tomatoes, and thinly sliced onion or shallots. The vegetables and chickpeas are tossed in olive oil, seasoned with salt, pepper, and garlic powder, and roasted at high heat until the chickpeas become crispy and the vegetables soften and caramelize.
After initial roasting, crumbled feta cheese is scattered over the ingredients and the pan returns to the oven briefly to melt the feta slightly and deepen the flavors. Fresh chopped parsley is sprinkled on top at serving to add brightness and color. It can be served warm alongside pita, incorporated into salad or grain bowls, or eaten as a simple vegetarian side dish. The combination of textures and Mediterranean flavors make it adaptable and satisfying.
The recipe is adapted from a noted source and benefits from high-heat roasting for crispy exteriors and soft, sweet vegetables. The garlic powder and feta add umami elements balancing the sweet and earthy components.
Ingredients
- 2 (14 ounce) chickpeas canned, drained, rinsed, patted dry
- 2 cups cherry tomatoes whole
- 1 ½ cups sweet peppers sliced
- 1 onion thinly sliced, or shallot
- 2 to 3 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon garlic powder
- ½ cup feta cheese crumbled
- ⅓ cup parsley chopped, fresh
- pita bread for serving
Instructions
- Preheat the oven to 425 degrees F.
- Place the chickpeas, tomatoes, peppers and shallots on a baking sheet. Drizzle all over with olive oil and sprinkle with a big pinch of salt and pepper. Sprinkle with garlic powder. Toss well to make sure everything is coated.
- Roast for 30 to 35 minutes. Remove the pan and top with crumbled feta. Return the pan to the oven and roast for another 8 to 10 minutes.
- Top with chopped fresh parsley before serving. Serve with pita bread, on salad, grain bowls, with crackers or as a simple side dish!
Notes
- This recipe is adapted from the New York Times.
- The dish can be served with pita bread, in salads, grain bowls, or as a simple side.
- Roasting at 425°F ensures chickpeas crisp up while vegetables soften beautifully.
- Patting chickpeas dry is crucial to achieve crispiness during roasting.
- Add feta after initial roast time to avoid over-melting and preserve texture.
User Reviews
Overall Rating
5
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