Sweet Chili Chickpea Sheet Pan Delight
Ingredients
- 1, 15 oz can chickpeas, rinsed and drained
- 3 bell peppers, roughly chopped
- 1/2 red onion, sliced into chunks
- 1/2 tsp ginger powder
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- Salt & pepper to taste
- 1 tbsp avocado oil or other neutral oil
- 1 tbsp garlic chili sauce or sriracha
- 3 tbsp soy sauce or coconut aminos
- 2 tbsp maple syrup
- 1 tbsp mirin
- Zest and juice of one lime
- 1 tsp cornstarch
Preparation
Preheat oven to 425°F (220°C).
Place drained chickpeas on a clean kitchen towel and pat dry. Remove any loose chickpea skins and spread them on a lined baking sheet.
Add chopped bell peppers and onion to the baking sheet. Sprinkle ginger powder, garlic powder, ground coriander, salt, and pepper over the chickpeas and vegetables. Drizzle with avocado oil and toss everything to coat evenly.
Place the baking sheet in the preheated oven and bake for about 15 minutes.
While the chickpeas are baking, prepare the sauce. In a saucepan, combine garlic chili sauce, soy sauce (or coconut aminos), maple syrup, mirin, lime zest, lime juice, and cornstarch. Bring the mixture to a low simmer, stirring well to combine. Allow it to cook for about 3 minutes until the sauce starts to thicken slightly. Remove from heat and let it cool.
Once the chickpeas are partially baked, remove the baking sheet from the oven and drizzle 1-2 tablespoons of the prepared sauce over the chickpeas and vegetables. Stir the sauce into the mixture and spread everything out evenly on the pan.
Place the baking sheet back in the oven and continue baking for an additional 10 to 15 minutes until the chickpeas are crispy and the vegetables are tender.
Remove the pan from the oven and drizzle with a few spoonfuls of the sauce.
Serve the Sweet Chili Chickpea Sheet Pan Delight with extra sauce on the side for drizzling.
