Baked Veggie Chickpea Skillet

Name: Baked Veggie Chickpea Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can chickpeas, drained and rinsed; 1 red bell pepper, diced; 1 zucchini, chopped; 1 yellow onion, chopped; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley for garnish

Highlighted under: Balanced Recipes

I absolutely love making this Baked Veggie Chickpea Skillet, especially when I want a hearty yet healthy meal. The combination of roasted vegetables and protein-rich chickpeas creates a nourishing dish that's bursting with flavor. It's perfect for weeknights when I want something quick, but it also impresses guests during gatherings. Plus, the vibrant colors make it a feast for the eyes! I enjoy serving it with a drizzle of tahini for extra richness, making it not just satisfying but also incredibly delicious.

Created by

Gillian Sykes

Last updated on 2026-01-19T23:49:34.785Z

Creating this Baked Veggie Chickpea Skillet was a delightful experiment in my kitchen. I wanted to incorporate seasonal vegetables and protein into a simple dish that anyone could enjoy. Roasting the veggies brings out their natural sweetness, which perfectly complements the hearty chickpeas. One tip I discovered is to add spices like cumin and paprika for an extra layer of flavor.

Each time I make this skillet, I experiment with different vegetables based on what I have on hand. It’s versatile enough to accommodate any favorites or leftovers. Enjoying this dish as it's bubbling hot from the oven is simply unbeatable, and sharing it with friends who appreciate plant-based meals adds to the joy!

Why You Will Love This Recipe
Colorful and nutritious way to enjoy your veggies
High in protein and fiber for a satisfying meal
Versatile recipe that allows for customization based on your preferences

Ingredient Insight

The chickpeas are the star of this dish, providing a rich source of plant-based protein and fiber. Their slightly nutty flavor complements the roasted vegetables perfectly. If you’re aiming for even more protein, consider using edamame or lentils as a substitute. For a touch of creaminess, you could blend a portion of the chickpeas into a paste before adding them to the mix, enhancing the dish's texture.

Roasting vegetables like bell peppers and zucchini not only enhances their sweetness but also brings out a depth of flavor that boiling or steaming can't achieve. Cut the vegetables into uniform sizes to ensure even cooking; bell peppers should ideally be in 1-inch pieces, while zucchini can be chopped into half-moons. Keep an eye on the cherry tomatoes; they should burst slightly during roasting, releasing their juices and creating a delicious sauce that coats the other ingredients.

Baking Techniques

When spreading the vegetable mixture on the baking sheet, avoid overcrowding, as this can lead to steaming instead of roasting. Use a large, rimmed baking sheet and ensure there is space between each piece for optimal caramelization. Check for doneness at the 25-minute mark; you want the veggies to be fork-tender and beautifully golden around the edges, which adds a delightful texture to your meal.

If you find that your veggies aren’t browning as expected, increase the oven temperature to 425°F (220°C) for the last few minutes, allowing them to develop a crispy exterior. This step is crucial for achieving that sought-after caramelization, which adds depth and enhances the flavors of the dish.

Ingredients

Gather these simple ingredients:

Ingredients

1 can chickpeas, drained and rinsed
1 red bell pepper, diced
1 zucchini, chopped
1 yellow onion, chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Prep the ingredients to get started.

Instructions

Follow these steps to cook your skillet:

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare the Veggies

In a large bowl, combine diced bell pepper, chopped zucchini, chopped onion, halved cherry tomatoes, and minced garlic.

Season and Toss

Add chickpeas, cumin, smoked paprika, salt, and pepper to the vegetables. Drizzle olive oil over the mixture and toss until everything is well-coated.

Spread on Baking Sheet

Spread the mixture evenly on a baking sheet lined with parchment paper.

Bake

Bake in the preheated oven for 25–30 minutes, or until the veggies are tender and slightly caramelized.

Garnish and Serve

Remove from the oven and garnish with fresh parsley before serving.

Enjoy your delicious and healthy baked skillet!

Pro Tips

For added flavor, consider including a squeeze of lemon juice or a dollop of yogurt on top before serving.

Storage and Reheating

This Baked Veggie Chickpea Skillet is perfect for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious on the second day! I find that it reheats beautifully, either in the microwave or on the stove over medium heat for 5–7 minutes, adding a splash of water or broth to prevent drying out.

If you want to freeze this dish, portion it out into freezer-friendly containers. It can last in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator before reheating. Note that some vegetables may lose their crispness after freezing, but the flavors will remain intact.

Serving Suggestions

To elevate the flavors of this dish, consider serving it with a drizzle of tahini, which adds a rich creaminess that complements the roasted veggies. You could also sprinkle some feta cheese or nutritional yeast over the top for an added flavor boost. To make it a complete meal, serve it over a bed of quinoa or brown rice, which will absorb the juices for a wholesome touch.

Consider adding a side salad or some crusty whole grain bread to soak up the delicious juices. For a mediterranean twist, serve with olives and a dollop of yogurt, which can offer a refreshing contrast to the roasted flavors of the skillet.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used; however, they may release more moisture, so you might need to adjust the baking time.

→ What can I substitute for chickpeas?

You can use any beans like black beans or kidney beans, or even grilled chicken for a non-vegetarian option.

→ Is this recipe suitable for meal prep?

Absolutely! It keeps well in the refrigerator for up to 4 days, making it perfect for meal prep.

→ What else can I add for extra flavor?

Try adding feta cheese, olives, or a drizzle of tahini for richness and depth.