Coconut Curry Chickpea Sheet Pan Bake: Easy Vegan Delight
This Coconut Curry Chickpea Sheet Pan Bake is a vibrant and nourishing dish that combines roasted chickpeas and seasonal vegetables in a luscious coconut curry sauce. Perfect for a quick weeknight dinner, it’s both comforting and packed with flavor.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 medium red onion, diced
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon red curry paste (adjust to taste)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup or honey
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). This ensures your veggies roast perfectly and evenly.
- On a large sheet pan, combine the drained chickpeas, diced red and yellow bell peppers, zucchini, red onion, and broccoli florets. Drizzle with 3 tablespoons of olive oil and sprinkle with curry powder, cumin, smoked paprika, turmeric, salt, and pepper.
- Toss everything together until the veggies and chickpeas are well coated in the oil and spices. You want to see a vibrant mix of colors and spices clinging to each ingredient.
- Spread the mixture evenly across the sheet pan, ensuring there’s space between each piece. This helps them roast rather than steam.
- Bake in the preheated oven for 20 minutes. Keep an eye on it, and give it a stir halfway through to ensure even cooking. Look for the veggies to be tender and slightly caramelized.
- While the veggies are roasting, prepare the coconut curry sauce. In a bowl, whisk together the coconut milk, red curry paste, soy sauce, maple syrup or honey, and lime juice. Taste and adjust seasoning as needed — it should be a balance of creamy, spicy, and tangy.
- After 20 minutes, remove the sheet pan from the oven and pour the coconut curry sauce evenly over the chickpeas and veggies. Use a spatula to gently mix everything, ensuring the sauce coats all ingredients.
- Return the sheet pan to the oven and bake for an additional 10 minutes. You’ll know it’s ready when the sauce is bubbling and everything is heated through.
- Once done, remove from the oven and garnish with fresh cilantro. Serve hot, and enjoy this aromatic, colorful dish!
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Be careful not to overcrowd the pan! If you pile everything on top of each other, the veggies will steam instead of roast, resulting in a mushy texture. You can also adjust the spice levels carefully by starting with a smaller amount of red curry paste and adding more after tasting.