Roasted Chickpeas with Courgette
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that comes together in under an hour. Roasted chickpeas with courgette is a nutritious, satisfying vegetarian meal that's wonderfully budget friendly since I always have canned chickpeas on hand. The chickpeas are packed with protein and fiber, keeping me full and energized, while the courgettes add a lovely fresh element. The beauty of this dish is its simplicity, perfect for busy evenings when you want something wholesome without spending hours in the kitchen. A quick toss with warm spices like smoked paprika and cumin, then into the oven it goes. Fresh herbs brighten everything up at the end, making it feel special despite minimal effort.
Ella x
Ingredients
- 2 cans (400g each)canned chickpeas, drained and patted dry(pat thoroughly with paper towels)
- 3 mediumcourgettes(cut into 1cm half-moons)
- 3 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspoonground cumin
- 3garlic cloves, minced
- 2 tablespoonsfresh lemon juice
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley, chopped
- 2 tablespoonsfresh mint leaves, chopped
- ¼ teaspoonred chilli flakes(optional for heat)
Detail level
Instructions
- 1
Preheat your oven to 220°C (200°C fan). Pat the drained chickpeas completely dry using paper towels, as moisture prevents them from becoming crispy.
Tip: Drying the chickpeas thoroughly is key to achieving that satisfying crunch.
- 2
In a large bowl, combine the chickpeas with 1.5 tablespoons of olive oil, smoked paprika, cumin, minced garlic, salt, pepper, and chilli flakes if using. Toss until evenly coated.
- 3
Spread the spiced chickpeas onto a large baking tray in a single layer. Roast for 20-25 minutes, stirring halfway through, until golden and crispy.
Tip: Stir them around the 12-minute mark to ensure even browning.
- 4
While the chickpeas roast, toss the courgette slices in a separate bowl with the remaining 1.5 tablespoons of olive oil and a pinch of salt.
- 5
After the chickpeas have roasted for 12 minutes, add the courgette to the baking tray, spreading it in a single layer alongside the chickpeas.
Tip: Adding the courgette halfway through prevents it from becoming too soft.
- 6
Return the tray to the oven and roast for a further 10-12 minutes until the courgette is tender and lightly golden at the edges.
- 7
Remove from the oven and immediately drizzle with fresh lemon juice. Gently toss to combine, allowing the warm vegetables to absorb the citrus flavour.
- 8
Transfer to a serving dish and scatter generously with fresh parsley and mint. Taste and adjust seasoning as needed before serving warm or at room temperature.
Tip: This dish is delicious served warm as a side, or cooled slightly for a Mediterranean-style salad base.
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