Steamed Vegetables With Roasted Chickpeas Recipes

SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE

Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise image

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

Ingredients

2 (15-ounce) cans chickpeas, drained, rinsed and patted very dry
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 teaspoon smoked paprika
1 teaspoon fresh lemon zest, plus 1 tablespoon juice (from 1 lemon)
1/4 teaspoon ground cayenne
1/4 cup mayonnaise
1 garlic clove, finely grated

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.

ROAST SUMMER VEGETABLES & CHICKPEAS

Roast summer vegetables & chickpeas image

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

Ingredients

3 courgettes, thickly sliced
1 aubergine, cut into thick fingers
3 garlic cloves, chopped
2 red peppers, deseeded and chopped into chunks
2 large baking potatoes, peeled and cut into bite-size chunks
1 onion, chopped
1 tbsp coriander seeds
4 tbsp olive oil
400g/14oz can chopped tomatoes
400g/14oz can chickpeas, rinsed and drained
small bunch coriander, roughly chopped

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

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