Sheet-Pan Saffron Chickpea with Roasted Eggplant & Cherry Tomatoes
This vibrant vegetarian sheet-pan dinner features protein-rich chickpeas infused with saffron, paired with golden-roasted eggplant and sweet cherry tomatoes for a hearty, flavorful meal ready in just 15 minutes.
- 2 cups canned chickpeas, drained and rinsed
- 1 medium eggplant, cut into 1-inch cubes
- 2 cups cherry tomatoes, halved
- 3 tbsp olive oil
- 1 large pinch saffron threads
- 2 tbsp hot water
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 0.75 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
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Instructions
Preheat your oven to 450°F (232°C) and line a sheet pan with parchment paper.
🌡️ 450°FSteep saffron threads in 2 tablespoons hot water for 2 minutes to release color and aroma.
⏱️ 2 minutesOn the prepared sheet pan, toss chickpeas, eggplant, and cherry tomatoes with olive oil, garlic, ground cumin, salt, pepper, and saffron water until evenly coated.
⏱️ 2 minutesSpread vegetables and chickpeas in a single layer. Roast for 10-12 minutes, shaking the pan halfway, until eggplant is golden and tomatoes are blistered.
⏱️ 12 minutes 🌡️ 450°FServe immediately, garnished with fresh parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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