Spicy Chickpea & Roasted Red Onion Bowl with Lemon-Tahini Drizzle
A hearty, flavorful one-pot meal featuring spiced chickpeas and sweet roasted red onions, finished with a bright lemon-tahini drizzle. Perfect for a quick, protein-rich dinner in just 30 minutes.
- 2 cups canned chickpeas, drained and rinsed
- 1 whole large red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp crushed red pepper flakes
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 3 tbsp tahini
- 1 whole lemon, juiced
- 2 tbsp water
- 2 tbsp fresh parsley, chopped
- 2 cups cooked rice or quinoa (optional, for serving)
Advertisement
Instructions
In a large oven-safe pot or Dutch oven, toss chickpeas and red onion wedges with olive oil, smoked paprika, cumin, red pepper flakes, salt, and pepper until evenly coated.
⏱️ 3 minutesSpread mixture evenly in the pot and roast in a preheated oven at 425°F until onions are caramelized and chickpeas are golden, stirring once halfway through.
⏱️ 20 minutes 🌡️ 425°FWhile chickpeas roast, whisk together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.
⏱️ 2 minutesRemove pot from oven. Serve chickpea and onion mixture over cooked rice or quinoa if desired, drizzle with lemon-tahini sauce, and garnish with fresh parsley.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
