If you don’t have time for a fancy dinner but you want something healthy, well then, I give you roasted chickpeas and asparagus! This is a pretty simple recipe to make, especially if you have the chickpeas already cooked!
This meals not only gives you lots of protein from the chickpeas, but also fiber, manganese that aids in bone development, and folate. Asparagus is also a nutrient dense food, also containing folate, as well as multiple antioxidants, cancer fighting properties, as well as vitamins A, C, K and E.
You can use this dish as a side for a main course, or use this as a dinner in itself! It’s up to you!
So without further do…let us begin!
You will need:
- 4 cups of cooked chickpeas
- 2 bundles of organic asparagus
- 5 tbsp avocado oil
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp onion powdr
- salt and pepper to taste
Note: If your chickpeas are not cooked, be sure to cook them first.
Preheat your oven to 400 degrees Fahrenheit.
Put the chickpeas, 3 tablespoons of avocado oil, cumin, turmeric, onion powder and salt in pepper into a large bowl. Mix together then place on a large tray. Make sure there is enough space in between the chickpeas so that they will be able to roast and not stick together:
Put in the oven and cook for 10 minutes.
While the chickpeas are cooking, it’s time to prepare the asparagus! Wash the asparagus and break off the ends. This is a quick and easy way to remove the hard part of the stem, rather than forcing it with a knife. If you bend the stem far enough to the end, it will come off naturally at the right spot!
Next, use kitchen SCISSORS to cut the asparagus stalks into 3 sections, and put into a large bowl. Again, much better than using a knife. The kitchen scissors will easily cut through all the stalks, rather than you forcing it on a cutting board.
By this time, the chickpeas should be done with their 10 minutes of roasting. You are still going to roast them another ten minutes, but make sure to keep an eye on them regardless:
Add the remaining two tablespoons of olive oil and some salt and pepper. Put into a separate tray and place in the oven. Cook the chickpeas and asparagus together for another 10 minutes. The chickpeas will cook for 20 minutes total, and the asparagus for 10. Mix and flip both dishes periodically so you get a nice, even roasting.
Take both trays out of the oven, and add the asparagus to the chickpea tray. Cook together for another 2 minutes or so, but make sure your asparagus still has a nice crunch to it and isn’t totally mushy:
Once the dish is roasted together, take out of the oven and serve!
This is a great dish to bring to dinners, friend’s houses or to eat at home! It will turn any vegan hater into a believer that vegan food is delicious!
This dish is best served hot, so be sure to server it shortly after you prepare it!
3 thoughts on “Roasted Chickpeas and Asparagus”
I. Not a pure vegan but a vegetarian. The recipes you share are quiet intresting
Thank you Namrata! If you try any of my recipes leave a note in the comments to let me know how you like it!