Moroccan Roasted Chickpeas and Vegetables with Couscous

An easy sheet-pan meal of Moroccan roasted chickpeas and vegetables served over a bed of couscous.

Sheet pan meals are the savior of this holiday season!!!

Or, well, any season when you’re a working mom. Or a working anybody. Or a busy human!!

(Aren’t we all??)

There’s just no time to be dirtying every dish in the house when there are trees to be decorated, presents to be wrapped (assuming you’ve actually bought some presents <– NOT IT), cookies to bake, toddlers to be restrained from attempting to pull down the Christmas tree every 30 seconds.

So much to do, so little time.

But thankfully sheet pan meals exist in this world and so we CAN do it all. Well, mostly.

This recipe for Moroccan roasted chickpeas and vegetables is filled with delicious spice from aleppo peppers, fresh ginger, cumin, and harissa. All it requires of you is to chop a bunch of vegetables, toss them with the spices and then roast!!

I served it over a bed of couscous and with a drizzle of tahini on top because that is how I love all my meals. A dollop of yogurt or labneh, or a drizzle of chili sauce would also be excellent here if those are more your style.

Moroccan Roasted Chickpeas and Vegetables with Couscous

 

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An easy sheet-pan meal of Moroccan roasted chickpeas and vegetables served over a bed of couscous.

Yield: 6 servings

Ingredients

• 4 lb kabocha squash, peeled and cut into 1-inch thick wedges
• 3 onions, cut into thick wedges
• 1 medium cauliflower, cut into florets
• 1 lb baby potatoes, scrubbed and quartered
• 1 tsp aleppo pepper flakes
• 1-inch piece of fresh ginger, peeled and grated
• ½ tbsp cumin
• 1 tbsp harissa
• 7 tbsp olive oil
• 3 cups chickpeas, drained and rinsed
• 4 garlic cloves, thinly sliced
• 8 oz cherry tomatoes
• juice of ½ lemon
• cilantro, to garnish
• cooked couscous, to serve

Instructions

1. Heat oven to 400F.
2. Line two baking sheets with parchment paper. Divide the squash wedges between the two sheets, then do the same with the onions, cauliflower, and potatoes. Season the vegetables with salt and black pepper, then toss with the aleppo pepper, ginger, cumin, and harissa. Drizzle with 5 tbsp of the olive oil and toss again. Place in the oven and roast for 20 minutes.
3. Add the chickpeas, garlic, and tomato to the pans. Drizzle with the remaining olive oil. Roast for another 20 minutes, or until the vegetables are tender and starting to caramelize. Season again to taste with salt and black pepper.
4. Transfer the vegetables to a serving platter and top with a squeeze of lemon juice and the cilantro. Serve over a bed of couscous.

Notes

Recipe from From the Oven to the Table

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