Curried Chickpea and Vegetable Skewers

1. Prepare the Skewers and Oven

1. If using wooden or bamboo skewers, soak 6 to 8 skewers in cold water for at least 15 minutes to prevent burning.
2. Preheat your oven to 220°C (200°C fan) or heat a lightly oiled indoor grill pan over medium-high heat. Line a large baking sheet with parchment paper if baking.

2. Season the Chickpeas and Veggies

1. In a large mixing bowl, whisk together the neutral oil, curry powder, ground cumin, garlic powder, salt, and black pepper.
2. Add the rinsed and dried chickpeas, bell pepper chunks, zucchini rounds, and red onion pieces to the bowl.
3. Gently toss everything until all the vegetables and chickpeas are evenly coated in the spiced oil mixture.

3. Assemble and Cook

1. Thread the ingredients onto the prepared skewers, alternating between bell pepper, zucchini, red onion, and 2–3 chickpeas grouped between vegetable layers (using the veggies as anchors to hold the chickpeas firmly in place).
2. Lay the loaded skewers across the prepared baking sheet in a single layer, or place them directly onto the hot grill pan.
3. Bake for 18–20 minutes (or grill for 10–12 minutes, turning halfway through), until the vegetables are tender-crisp and have light charred edges.
4. Transfer to a serving platter and serve immediately while hot.