Roasted Vegetables and Chickpeas

This is a great recipe to have made up in the fridge when you need a quick meal. The chick peas are filling and pair nicely with the vegetables. I have used this recipe in tasting bowls at dinner parties when we are eating light with salad and soup as our main course.




1 pint of cherry tomatoes, halved

1 can of organic chickpeas, drained

12 cloves of garlic, halved and sliced lengthwise

1 carrot, peeled and cut up into matchstick pieces

1 onion, sliced and cut lengthwise

6-8 sundried tomatoes, cut up

1 sweet red or orange pepper, sliced lengthwise

1/8 cup extra virgin coconut oil, melted (or extra virgin olive oil)

¼ tsp red pepper flakes (or Clubhouse sweet chili & peppers)

¼ tsp oregano

fresh ground pepper to taste

1 tsp sea salt (Note: reduce if using Clubhouse sweet chili & peppers as it has enough salt)




1. Pre-heat oven to 425 F.


2. Put all the vegetables and spices in a bowl and toss with oil.


3. Line a large rimmed baking sheet with parchment paper, and spread tossed vegetables on baking sheet.


4. Bake for 30 minutes




- add any vegetable suitable for roasting

- mix it up and use cumin and curry instead of oregano

- try white or red kidney beans instead of chickpeas