Roasted Chickpeas and Peppers With Goat Cheese

Name: Roasted Chickpeas and Peppers With Goat Cheese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 to 3 servings
Ingredients: 1 (15 1/2-ounce) can chickpeas, drained and patted dry; 3 medium sweet bell peppers, stemmed, seeded and thinly sliced lengthwise (about 4 cups); 1 large medium-spicy pepper, such as banana, Cubanelle, Hungarian wax, Jimmy Nardello or poblano, stemmed, seeded and thinly sliced (about 1 cup); 1/4 cup extra-virgin olive oil, more for serving; 2 to 6 sprigs fresh thyme, oregano or rosemary; 2 garlic cloves, finely grated or minced; 1 tablespoon red wine vinegar, more to taste; 1 teaspoon fine sea salt, more as needed; 4 ounces crumbled fresh goat cheese (1/2 cup; optional); 3 tablespoons chopped fresh basil or mint; Crusty bread, for serving (optional)

By Melissa Clark

Published Sept. 20, 2023

Roasted Chickpeas and Peppers With Goat Cheese — Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Rating: 5(470)
Comments: Read comments

In this quick, colorful sheet-pan dinner, sweet bell peppers and spicy chiles caramelize as they roast, becoming even more intense under the oven’s high heat. Crunchy chickpeas and soft bits of goat cheese add flavor, texture and protein, rounding out the dish. Most of the work here takes place in the oven, leaving you free to make a salad if you want a cool and crisp accompaniment. Note that this recipe serves two or three; if you want to double it, be sure to use two sheet pans and add a few minutes to the cooking time so everything has a chance to turn golden brown.

Featured in: This Sheet-Pan Vegetarian Dinner Can’t Get Much Simpler

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Ingredients

Yield:2 to 3 servings

1(15½-ounce) can chickpeas, drained and patted dry
3medium sweet bell peppers, stemmed, seeded and thinly sliced lengthwise (about 4 cups)
1large medium-spicy pepper, such as banana, Cubanelle, Hungarian wax, Jimmy Nardello or poblano, stemmed, seeded and thinly sliced (about 1 cup)
¼cup extra-virgin olive oil, more for serving
2 to 6sprigs fresh thyme, oregano or rosemary
2garlic cloves, finely grated or minced
1tablespoon red wine vinegar, more to taste
1teaspoon fine sea salt, more as needed
4ounces crumbled fresh goat cheese (½ cup; optional)
3tablespoons chopped fresh basil or mint
Crusty bread, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. In a large bowl, combine chickpeas, sweet peppers and spicy pepper. Add olive oil, herbs, garlic, red wine vinegar and salt, tossing well. Evenly spread the mixture on a large baking sheet.
Step 2
Roast for 28 to 35 minutes, stirring once or twice until the peppers are well browned and starting to crisp. Crumble goat cheese on top, if you like, and drizzle with more olive oil, salt, and vinegar if you like. Serve with bread, if using.

Ratings

5 out of 5

470 user ratings

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Comments

Roald1 year ago

For the people apparently flummoxed by the idea of hot peppers: for Pete's sake, just leave them out. Have you never cooked from a recipe before? If you don't like an ingredient just omit it. And to answer the specific question, is there a "substitute" for a spicy pepper? The answer is NO.

Katie1 year ago

This is one of the best dishes ever…and is good as a lone standing dish. Reduced the salt and olive oil but otherwise followed the recipe. Little crumbled feta as a topper. Delish! Katie

Madrid1 year ago

You can always substitute an additional cup of non-spicy pepper, thinly sliced. A mixture of colors such as red, yellow, red, green, sweet non-spicy colors would be beautiful. You can sub non-spicy peppers for spicy peppers in any recipe. "Permission" not needed in the recipe.

Becca1 month ago

I make this at least once a week! It tastes great over lettuce or with couscous as a salad. I’ve also found it tastes just as good the next day. Definitely make this recipe — it will become a staple in your collection.

Nette5 months ago

So so good but took me ages to cut the peppers since I doubled the recipe lol. Doubling the recipe gave me four servings which isn’t great for budgeting but I would make again.

HZM5 months ago

Finally made this today and couldn’t be happier with the results. I used a wax pepper, mixed the chick peas with half the olive oil, salt, thyme and vinegar and gave them a 10 minute head start on their own pan. Mixed the peppers and garlic with the rest of the oil, vinegar, salt and thyme, popped them in the oven on a separate pan and roasted everything for another 20 minutes. At the end I threw in some dry sautéed mushrooms. The chickpeas had an awesome crunchy/chewy bite (that I’ll now refer to as “chewchy” ) and the goat cheese added the perfect amount of tang. I forgot the basil but didn’t miss it at all!

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