Spiced Chickpeas with Peppers and Tomatoes

My garden is now producing lots of delicious tomatoes, so this recipe caught my eye as a way to use a couple. I cook frequently with garbanzo beans, but this looked different enough to be worth trying.  And I like sheet pan recipes—everything cooked in the oven with little fuss.

The name of the original recipe was "Crispy Spiced Chickpeas. . ." My chickpeas didn't get crispy, even with a somewhat extended cooking time; I was afraid to go longer, not wanting them to dry out, but I might try longer next time.  David and I both enjoyed this; it would be a nice dish for guests when I need something vegetarian.

SPICED CHICKPEAS WITH PEPPERS AND TOMATOES

adapted from:

 https://cooking.nytimes.com/recipes/1020381-crispy-spiced-chickpeas-with-peppers-and-tomatoes

about 5 servings

2 (15-ounce) cans chickpeas, rinsed and patted dry

½ cup olive oil (divided)

2 teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon ground cayenne

1/2 teaspoon fine sea salt

6 fresh thyme sprigs (or equivalent in dried thyme)

2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick

2 medium tomatoes, diced (cherry tomatoes would also be good)

1 small red onion, sliced thin, and then cut into half-moons

2 jalapeños, stem and seeds removed, sliced

Juice of 1 lemon

1 garlic clove, finely grated or mashed to a paste

1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)

accompaniments:

      brown or white rice or couscous

      plain yogurt (I use non-fat)

      chutney

1. Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
2. In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/4 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs (or a dash of dried thyme).
3. On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs (or dash of dried thyme) with 2 tablespoons oil and remaining 1/4 teaspoon salt. Spread vegetables into one layer.
4. Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped [maybe] but still tender, about another 10 minutes, and roast vegetables until golden brown, about 15 minutes. If the vegetables are tender but not browned, place the pan under the broiler for a few minutes to caramelize. (Even with some time under the broiler, my veggies didn't caramelize, but they were delicious as is.) Discard thyme sprigs.
5. While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
6. Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas and fresh herbs. Drizzle remaining dressing over everything. Serve with couscous or rice, along with plain yogurt and a chutney of your choice.