Sheet Pan Roasted Vegetables and Chickpeas

1. Prep the Oven and Ingredients

1. Preheat your oven to 200°C (180°C fan) and line a large baking sheet with parchment paper.
2. Drain and rinse the chickpeas, then spread them onto a clean kitchen towel or paper towels. Gently pat them completely dry (dry chickpeas get much crispier).
3. Cut the broccoli into bite-sized florets, chop the red bell pepper into chunks, and slice the red onion into wedges.

2. Season and Arrange

1. Place the dried chickpeas, broccoli florets, bell pepper, and red onion directly onto the prepared baking sheet.
2. Drizzle over the olive oil, then sprinkle with the ground cumin, smoked paprika, garlic powder, salt, and black pepper.
3. Use your hands or tongs to toss everything together until evenly coated in the oil and spices.
4. Spread the vegetables and chickpeas out into a single, even layer, making sure the tray isn't overly crowded so the veggies roast rather than steam.

3. Roast and Finish

1. Roast in the oven for 25 to 30 minutes, tossing halfway through, until the broccoli edges are nicely charred, the peppers are tender, and the chickpeas are lightly crisp.
2. Remove from the oven, finely grate a little fresh lemon zest over the hot tray, and squeeze half the lemon over everything.
3. Toss once more to distribute the fresh citrus juice, taste for seasoning, and serve warm.