Quick meals
One Pan Lemon Chickpea Dinner
Dry the drained chickpeas, then toss with the vegetables, a little oil and paprika. Spread in a single layer on a large sheet pan.
What you need
- Two cans drained chickpeas
- One sliced zucchini
- One sliced bell pepper
- Olive oil, lemon and paprika
Put it into practice
Roast at 425°F until the vegetables are tender and the chickpeas begin to color, checking after 20 minutes. Finish with lemon juice.
The detail that makes a difference
Use two pans if everything is piled up. Crowding traps moisture and produces softer vegetables rather than browned edges.
Make it work in your kitchen
Start with a small batch and taste as you go. Keep a note of the ingredients and proportions you prefer so you can repeat the result. For substitutions, consider texture and cooking time as well as flavor; a softer ingredient often needs less time than a firm one.
These are practical cooking guides, not laboratory-tested recipes. Cooking times vary with ingredients, equipment and portion size. Follow package instructions where applicable.