Crispy Spiced Chickpeas With Peppers and Tomatoes Recipe (2024)

I'm eager to try this, but my experience in roasting vegetables is that peppers take longer than onions at any given temperature, and so I roast them separately, and toss them gently every ten minutes so they cook evenly. Also, slow roasting brings out more flavor and is more forgiving than roasting at a high temperature. Otherwise, this looks very interesting.

Wonderful dish! Left out the pomegranate seeds (the roasted/broiled veggies added plenty of sweetness), reduced the amount of oil in the dressing and fresh herbs on top, and sliced an avocado to use it to top the dish with the herbs. Didn't have fresh thyme sprigs -- dried worked fine. Reduced the temp to 400. Hubby loved it and is doin' the dishes now. A keeper. Thank you!

Delicious! And easy to prepare ahead of time so you just have to roast when ready. I didn't have chickpeas on hand so I used cannellini beans instead. I knew they wouldn't get as crispy as chickpeas, so I just roasted them enough to heat through. Didn't have pomegranate seeds either, and not convinced I would want them. Fresh local tomatoes and peppers made this savory and irresistible - kept going back for more. Terrific summertime dish.

This is a rather fiddly recipe. It turns out quite good, but there is no way the chickpeas will crisp in the stated time. It is important to make sure they are as dry as possible before adding the oil and spices. Even so, it will take 20 minutes or more to crisp the chickpeas. The pomegranate seeds are totally unnecessary and time consuming to deal with.

I am not a vegetarian but want less meat in my diet and am so tired of a salad for lunch. This is great. I substituted some chopped dried cherries for the pomegranate and they added a nice sweet tang. Other fruits or dried fruits might be good.Made it last night and having it for lunch. I added rice but I think there are many ways you can enjoy it the next day or after.

Made this for dinner tonight and it was delicious. Made it exactly as written, used flat leaf parsley and mint for herbs, and served with plain quinoa. Everyone enjoyed, even the picky tween and teen. There's just enough left for lunch tomorrow and I'm already looking forward to it!

This turned out yummy and got rave reviews at a garden party, but how do people get this done in 30 minutes? It took me about 50 minutes (and I cook a lot)—to some extent because I had to roast everything about 10 minutes longer than stated. I made one substitution: dried sour cherries instead of pomegranate seeds because I couldn't find the latter anywhere. Worked fine, but I'm eager to try it with pomegranate next time. Served it over 1.5 cups of seasoned couscous to feed a small crowd.

This was delicious prepared as written and made for a wonderful light supper. I served it with rice, but it was substantial enough on its own so that the rice seemed like an afterthought. Like a few of the other reviewers, I did not have pomegranate seeds on hand. However, as a substitute I tried dried cranberries and they were really good as a counterpoint to the spices. The texture and moisture of the pomegranate seeds would have been better, but the flavor of the cranberries was excellent.

really delicious! I put even more spices on my chickpeas-- paprika, garam masala, and they were delicious. You could cook them even longer if you want them to be really crisp.

Second time making it. Left out the pomegranate seeds, used cilantro and parsley both times. First time, I served on a bed of fresh spinach and brown rice. Tonite it's spinach and mashed sweet potatoes. Very versatile recipe and delicious. Thank you!

Great flavor! I used grape tomatoes sliced in half and skipped the pomegranate seeds as we didn’t have any. I had to roast the chickpeas for closer to 40 minutes to get them crispy. Other than that, delicious summer time recipe!

Took longer to roast the chickpeas and vegetables than suggested, but I thought this was delicious. Great for vegans!

This was indeed very delicious but it took a lot longer to prepare than 1/2 hour. After preparing the chickpeas, it took an hour to cut all the veggies! But worth it.

Char the peppers on the gas range. This will catch them up to the slower roasted items while improving the entire business overall, especially in the tossing, when the little charred bits mix with the general population. Yeah yeah, carcinogens. Life without some char is a bore.

This was delicious. I had 4 sun burst squash and added those. The two jalapenos and the cayenne on the chickpeas added a lot of heat which I liked. I added a good handful of parsley and a little mint, but couldn't add the pomegranate seeds because they tasted funky. My meat loving family served this alongside some rotisserie chicken, but I ate mine with naan. This dish is flexible and would work with all kinds of veggies.

Mit Reis (oder Couscous)

Up the cooking time. 30min if you actually want chickpeas crispy. The stated time will not result in crispy chickpeas; only roasted. Up to you. I prefer mine crispy. Great recipe!

Great recipe--loved by the entire family and easy to make. I usually serve it over fresh spinach leaves instead of any grain, and I usually substitute dried cranberries or cherries for the pomegranate seeds.

Made half recipe for a side dish for two. Increased the liquid little bit but otherwise just as written. Fantastic and no leftovers. Definitely a keeper.

I see so many comments about not needing the pomegranate seeds. While I’m sure it’s fine to make without if you are looking for an easy dinner with ingredients you have. I absolutely loved this dish as written. The bit of texture and sweet tart flavor of the pomegranate made it 5 stars for me!

Used pomegranate molasses in place of pomegranate seeds and dried thyme instead of fresh sprigs. Added mushrooms and harissa to the couscous to ensure that it was flavorful on its own.

Yum! I really recommend serving this over quinoa with fresh dill and a dollop of Greek yogurt. What a flavorful and healthy lunch. I think I'll try roasting the veggies at a lower temperature next time, these didn't caramelize as much as I had hoped.

Added some Greek yogurt and almond slivers and served with a wedge of lemon. Delicious!!

I've made this many times and love it, but hadn't had the pomegranate seeds when I made it. This time they had them at my local grocery, and boy do they add a nice little zing! If you can find them, it's worth it!

Has anyone cooked this ahead of time and reheated before serving?

We loved this dish. Prep took about half an hour and cooking about the same. Despite the comments, the chickpeas roasted nicely in our case in 15 minutes. Next time I plan to double the amount of tomatoes.

This was delicious! My chickpeas and veggies took longer to cook. I didn't prep all the ingredients beforehand, so the longer time to cook didn't delay the final product. I used serranos instead of jalapeños which made it spicier. For herbs, I added garlic chives, mint, parsley, dill, and basil. I ate with quinoa. I used some frozen pomegranate arils from when they were in season. Took out the arils from the freezer when I started cooking, and they thawed well enough for serving time.

I simplified this so I could get it done quickly. dried the chickpeas thoroughly, sprinkled with Baharat and roasted on convection roast at 400 degrees. maybe for 5 minutes at which point the chickpeas were crisp. On another sheet pan, at same time, roasted strips of zucchini. zucchini did not get as crisp as I would have liked but I was afraid of burning and I wanted to eat.

Chickpeas better if roasted for longer at lower temp

Great dish! I made it as written. Used dill and cilantro and the pomegranate seeds added a nice tangy sweetness. Served it over fresh spinach, which wilted as the hot pepper mix was added. Very filling and delicious!