The flavorful combination of roasted veggies with Moroccan spiced chickpeas can be a plant-powered meal in itself or paired with additional protein for an easy dinner that takes the stress (and mess!) out of midweek cooking.
1 lemon, ½ thinly sliced (reserve the other half for seasoning)
1 clove garlic, finely chopped
¼-½ teaspoon sea salt
2 medium-large sweet potatoes, peeled and cubed (about 3 cups)
Double the recipe and use two trays to eat this flavorful combo throughout the week.
Preheat the oven to 425 degrees. Line a rimmed baking tray with parchment paper.
In a separate bowl, toss the garbanzo beans with 1 tablespoon ARDOR chili oil and spices (paprika, salt, cumin, coriander, turmeric, and cayenne). Mix with a spoon until well-coated. Set aside.
In a large bowl, mix the ARDOR chili oil, garlic, sea salt, and fresh pepper. Add the sweet potato cubes, zucchini, cauliflower, and tomatoes. Stir to coat all the veggies. Next, line half the lemon slices on the bottom of the tray. Spread the veggie mixture and the remaining lemon slices in a single layer on the parchment lined baking sheet. (The photo above is two trays combined after cooking.)
Bake in the oven for 20 minutes, then stir the vegetables. Add the spiced chickpeas to the tray and bake for an additional 20 minutes or until the vegetables are browned around the edges. Once removed from the oven, sprinkle the chopped cilantro and squeeze the other half lemon over the mixture. Adjust seasonings to taste. Serve right off the tray for minimal clean up!