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, chopped; 1 yellow bell pepper, chopped; 1 zucchini, diced; 2 carrots, sliced; 1 red onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon cumin; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Oven Food

I love preparing this Baked Veggie Chickpea Skillet because it’s not only delicious but also incredibly colorful and satisfying. Each bite bursts with flavors from the roasted vegetables and the nutty chickpeas. It’s a versatile dish that can easily accommodate whatever veggies are in season or available in my pantry. Plus, it's a great way to sneak in some healthy ingredients without compromising on taste. I usually serve it warm, accompanied by flatbreads or a simple side salad, making it a perfect meal any day of the week.

Created by

Ivy Sanderson

Last updated on 2026-01-21T18:14:36.437Z

When I first experimented with this Baked Veggie Chickpea Skillet, I was surprised at how well the textures and flavors came together. The chickpeas add a hearty element, while the roasted veggies bring a natural sweetness that complements every bite. Using a mix of bell peppers, zucchini, and carrots makes it visually appealing and incredibly flavorful, and I love that I can customize it based on what's fresh and available.

A little tip I've found is to really let the skillet bake until the veggies are caramelized. This enhances their sweetness and adds a wonderful depth of flavor to the dish. Plus, it smells amazing while cooking! Serve it hot, and you’ll have a comforting meal that’s both nutritious and satisfying.

        Why You'll Love This Recipe
        Vibrant colors and fresh flavors that excite the palate
Nutty chickpeas provide protein and a satisfying bite
Easy to adjust ingredients based on seasonal produce

      

Ingredient Insights

Chickpeas are the star of this dish, offering not just a satisfying texture but also a hearty dose of protein. Their nutty flavor pairs nicely with roasted vegetables, making them an excellent base for this skillet. If you’re in a pinch, canned chickpeas work perfectly, but dried ones soaked and cooked for this dish can provide a firmer texture. For an extra kick, feel free to use spiced or flavored chickpeas if you have them on hand.

The veggies in this Baked Veggie Chickpea Skillet aren't just random additions; each one serves a purpose. Red and yellow bell peppers bring sweetness and vibrant color, while zucchini and carrots add crunch and natural sugars that caramelize beautifully during roasting. If you're looking to mix things up, consider alternatives like sweet potatoes, asparagus, or broccoli, but just keep in mind that different veggies may require slight adjustments in cooking time.

Roasting Technique

Roasting at 400°F (200°C) ensures that the vegetables become tender while developing those wonderful golden edges that enhance the flavor. Spread the mixture evenly on the baking sheet without overcrowding to allow for proper caramelization. If you notice some pieces browning too quickly, stir them gently halfway through to cook them evenly. The goal is to achieve a glossy sheen on the veggies without burning them—a visual cue of perfection.

If you prefer a bit more texture, you can lightly char the veggies by increasing the oven temperature to 425°F (220°C) for the last 5 minutes of cooking. Keep a close eye to avoid burning. Using a lined baking sheet can help with clean-up and promotes even cooking since the vegetables won’t stick. Always ensure they're spread in a single layer to achieve the best roasting results.

Ingredients

Gather these fresh ingredients to create a delightful meal that everyone will love.

Ingredients

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

Feel free to get creative with the veggies or spices based on your preferences!

Instructions

Follow these simple steps to bring your Baked Veggie Chickpea Skillet to life.

Preheat the Oven

Preheat your oven to 400°F (200°C) to prepare for roasting the veggies.

Prepare Ingredients

In a large mixing bowl, combine chickpeas, bell peppers, zucchini, carrots, red onion, and garlic.

Season and Mix

Drizzle olive oil over the mixture, add paprika, cumin, salt, and pepper, then toss to coat evenly.

Bake the Skillet

Spread the mixture onto a baking sheet in a single layer and bake for 25-30 minutes until veggies are tender.

Garnish and Serve

Once cooked, remove from oven, garnish with fresh parsley, and serve warm.

Enjoy this hearty skillet as a main dish or a side, customizable to your taste!

Pro Tips

For extra flavor, consider adding a splash of lemon juice or a sprinkle of feta cheese before serving.

Make-Ahead Tips

This Baked Veggie Chickpea Skillet is a great candidate for meal prep. You can chop all the veggies and store them in an airtight container in the fridge for up to three days before cooking. Just remember that some vegetables, like zucchini, may lose water content more quickly, so add them closer to cooking time for optimal texture.

If you want to prepare the entire dish in advance, consider letting it cool after roasting and then transferring it to an airtight container. This can be reheated in the oven at 350°F (175°C) for around 15-20 minutes, ensuring that it warms evenly without becoming overcooked.

Serving Suggestions

While this dish shines on its own, it pairs beautifully with a variety of sides. I often serve it with warm flatbreads, which are perfect for scooping up the flavorful chickpea mixture. Alternatively, serve it alongside a refreshing side salad to complement the richness of the roasted vegetables.

For an added touch, consider topping your skillet with a dollop of yogurt or a drizzle of tahini sauce, which adds a creamy contrast and enhances the overall flavor profile. This dish is also delightful served over grains like quinoa or farro, making it even more filling and nutritious.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables are a great alternative! Just make sure to thaw and drain them well before mixing with chickpeas.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

→ What can I serve with this dish?

This skillet pairs wonderfully with quinoa, rice, or can be enjoyed with pita bread or in wraps.

→ Is this dish vegan?

Absolutely! All ingredients are plant-based, making it a perfect vegan option.