I love versatile recipes that allow me to use up ingredients I have on hand or whatever is in season. This is definitely one of those recipes. Because it doesn't require exact measurements, it's a great beginner recipe too. I make this recipe at least once a month, and it's a little different each time! My husband's favorite part is the crunchy chickpeas.
You will need:
1 15-oz can of chickpeas (garbanzo beans)
1 Tbsp olive oil
dash of salt
ground black pepper to taste
~2 cups chopped vegetables you need to use up (tonight I used half a green bell pepper, two carrots, a handful of green beans, and two portobello mushrooms)
~ 1 Tbsp of your preferred seasoning mix (I like an Italian herb mix)
Start by preheating your oven to 450 degrees F.
Chop up your veggies, making sure they're all roughly the same thickness. This means they'll cook evenly.
After you've chopped up about 2 cups of veggies, put them into a mixing bowl. Drain and rinse the chickpeas, and then add them to the bowl too.
Drizzle the olive oil over the veggies and chickpeas. Sprinkle on the salt, pepper, and other seasonings. Use a big spoon to mix everything around to make sure everything gets a little bit of the oil and seasonings.
Line a rimmed baking sheet or a roasting pan with non-stick foil (to save time cleaning up later). Spread the veggie/chickpea mix onto the sheet or pan and stick it in the oven.
Bake for about 20 minutes, stirring every 5 minutes or so. You'll know it's done when everything starts to get nice and crispy!
You can serve this all by itself (if you're cutting carbs) or on top or rice or couscous.
This makes about 4 servings, depending on what you serve it with. This recipe is low-fat, low-calorie, and high-protein. Of course, you can easily turn it into something unhealthy if you serve it with buttery rice or cheesy couscous, but it's easy to keep this one healthy if you keep it simple.