Crisp roasted chickpeas spread on a baking sheet with a wooden spoon.

Oven-roasted chickpeas on a baking sheet

Sheet-pan harissa chickpeas

Name: Sheet-pan harissa chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: North African
Ingredients: 2 cans (400 g) chickpeas, drained and dried; 2 red onions, cut into wedges; 2 tbsp harissa paste; 3 tbsp olive oil; 1 lemon, cut into wedges; 150 g plain or plant yogurt, to serve; 1 handful mint or parsley, to serve

Maya Okafor

by @maya_cooks · Weeknight vegetarian, Lagos → Leeds

35 min
Serves 4
Easy
Vegan

Dry the chickpeas properly or they steam instead of crisp.Maya's note

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Method

4 steps · 35 min

Step 1.
Heat the oven to 220°C (425°F).
Step 2.
Toss the chickpeas, onion and lemon with the harissa, oil and a big pinch of salt on a sheet pan. Spread them out; crowding means no crunch.
Step 3.
Roast for 25 minutes, shaking the pan halfway, until the chickpeas rattle.
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Step 4.
Swirl the yogurt over, scatter the herbs and squeeze the roasted lemon on top.