Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

2. 2

   In a large mixing bowl, combine the 2 cans of drained and rinsed chickpeas, 1 large thinly sliced red onion, 1 red bell pepper cut into 1-inch pieces, and 1 green bell pepper cut into 1-inch pieces.

3. 3

   Drizzle 2 tablespoons of olive oil over the vegetables and chickpeas, then add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 0.5 teaspoon garam masala, 0.25 teaspoon amchur, and 0.5 teaspoon salt, tossing everything until evenly coated.

4. 4

   Spread the seasoned chickpea and vegetable mixture in a single layer onto the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender-crisp and the chickpeas are slightly crispy.

5. 5

   Carefully remove the baking sheet from the oven once the roasting is complete and transfer the roasted mixture to a serving bowl.

6. 6

   Drizzle the roasted chana masala medley with 2 tablespoons of fresh lemon juice and sprinkle with 0.25 cup of chopped fresh cilantro just before serving.