Serves: 4 Total Time: 35 minutes FODMAP Rating: Medium/High
This is such a great way to mix up a boring chickpea and veggie meal. The added flavor of the spices and tahini, with the perfect touch by adding the sauce makes this dish really yummy. It is salty with a hint of sweetness. Plus, your house will smell so good when it is cooking! It's really good as is, over rice, in a wrap or pita, or my favorite--on top of a baked potato!
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 bell pepper, sliced or chopped
- 1 zucchini, sliced
- 1 red onion, sliced or chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons tahini (you could add more–up to ¼ cup depending on preference)
- ½ Juice of a lemon
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- More salt and pepper to taste
- Optional: garnish with cilantro (or fresh parsley works if you are a cilantro hater), and serve as is or over rice or potatoes. (I personally love it over yellow potatoes) or eat inside a wrap or pita.
For the sauce:
- I package silken tofu
- ½ Juice of a lemon
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss chickpeas and veggies with tahini, lemon juice, smoked paprika, ground coriander, salt, and pepper.
- Spread the mixture on a sheet pan in a single layer.
- Roast for 25–30 minutes, or until the veggies are tender and slightly charred.
- While veggies are cooking, make the sauce in a blender.
- Take veggies out of oven. Taste and add salt if needed.
- Serve as is, in a pita or over rice, or over a baked potato and add a drizzle of the sauce.
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