Best 3 Steamed Vegetables With Roasted Chickpeas Recipes
Whether you're a seasoned home cook or just starting out, preparing a delicious and nutritious dish of steamed vegetables with roasted chickpeas is a great option. This vibrant and flavorful recipe combines the goodness of fresh vegetables with the nutty crunch of roasted chickpeas, creating a wholesome and satisfying meal. Not only is it incredibly easy to make, but it’s also packed with essential vitamins, minerals, and fiber. With its vibrant colors and textures, this dish promises to be a feast for both your eyes and taste buds.
Here are our top 3 tried and tested recipes!
ROASTED VEGETABLES WITH CHICKPEAS
This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don't have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.
Provided by PetsRus
Categories Beans
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
- Transfer to the baking tray, peppers and tomatoes cut side down.
- Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
- Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
- Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
- Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
- Check seasoning, stir in the parsley and serve!
Nutrition Facts : Calories 394.4, Fat 19.1, SaturatedFat 2.6, Sodium 382.7, Carbohydrate 49.9, Fiber 13, Sugar 9.6, Protein 10.5
ROAST SUMMER VEGETABLES & CHICKPEAS
A summery tomato-based stew, packed with veg and perfect to make ahead
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
- Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.
Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium
SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE
This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.
Provided by Ali Slagle
Categories dinner, lunch, snack, weekday, beans, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
- Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
- While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
- Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.
Tips:
- Choose a Variety of Vegetables: Use a mix of vegetables for added flavor, color, and texture. Choose vegetables that cook evenly, such as broccoli, carrots, and bell peppers.
- Prepare Vegetables Properly: Cut vegetables into uniform sizes so they cook evenly. Steaming preserves nutrients and flavors, so avoid overcooking.
- Roast Chickpeas Separately: Roasting chickpeas separately gives them a crispy texture and nutty flavor. Toss them in olive oil, spices, and herbs for extra flavor.
- Season Generously: Use a combination of salt, pepper, garlic powder, and paprika to enhance the flavors of the vegetables and chickpeas.
- Add Fresh Herbs: Fresh herbs like parsley, basil, or cilantro add a pop of color and freshness to the dish. Stir them in just before serving.
Conclusion:
This vibrant and flavorful dish of steamed vegetables with roasted chickpeas makes a healthy and satisfying meal. By following these tips, you can create a delicious and nutritious dish that is perfect for a quick and easy lunch or dinner. Experiment with different vegetables and seasonings to create your own unique flavor combinations. Enjoy this colorful and flavorful dish as a main course or as a side dish to your favorite protein.
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