Sheet Pan Chickpeas & Vegetables

Ingredients

• 2 cans (15 oz each) chickpeas, drained, rinsed and patted dry
• 1 lb potatoes, cut into 1/2-inch cubes
• 2 bell peppers, cut into 1-inch pieces
• 1 small onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. Heat oven to 425°F. Use a large rimmed baking sheet, or two smaller sheets to avoid crowding.
2. Toss potatoes with half the oil and half the seasoning. Spread on the sheet and roast for 10 minutes.
3. Toss chickpeas, peppers and onion with remaining oil and seasoning. Add to the sheet and spread out.
4. Roast for another 20–25 minutes, turning once, until potatoes are tender and vegetables have browned edges. Divide into four servings.