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View CartSpiced Moroccan Chickpeas Recipe
This veg-friendly and protein-packed one-pan recipe will help you easily whip up next week’s meals. Simply combine these healthy ingredients—including your new favorite savory spice blend ras el hanout—pop it in the oven, and continue on with whatever you’re binge watching. In the time it takes to finish one episode, you’ll have a hearty and delicious meal with only two dishes to wash.
TIME:
50 minutes
PREP:
15 minutes
YIELD:
4-6 servings
Ingredients
- 2–3 tablespoons olive oil
- 1 head of cauliflower, cut into florets
- 1 15-oz. can chickpeas, drained and rinsed
- 1 small red onion, cut into wedges
- 2 tablespoons ras el hanout
- Salt and pepper
- 1 lemon, cut in half
- 1/2 cup pomegranate seeds
- 2 tablespoons chives, chopped
Directions
- Heat oven to 425°F degrees. Lightly oil a sheet pan.
- Combine cauliflower, drained chickpeas, onion and lemons in a large mixing bowl. Drizzle with olive oil, sprinkle on ras el hanout. Season with salt and pepper, and toss to coat evenly.
- Transfer to oiled pan and place into heated oven, roast for 30 to 40 minutes, stirring halfway for even browning.
- Remove from oven and use tongs to squeeze juice from roasted lemons over cauliflower and chickpeas. Discard lemons.
- Serve topped with pomegranate seeds, chives and a sprinkle of salt and pepper.