Roasted Chickpeas and Peppers With Goat Cheese

By Melissa Clark

Published September 19, 2023

  • Roasted chickpeas and peppers, topped with herbs and goat cheese, are arranged on a white plate.
    Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(520)
Comments
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In this quick, colorful sheet-pan dinner, sweet bell peppers and spicy chiles caramelize as they roast, becoming even more intense under the oven’s high heat. Crunchy chickpeas and soft bits of goat cheese add flavor, texture and protein, rounding out the dish. Most of the work here takes place in the oven, leaving you free to make a salad if you want a cool and crisp accompaniment. Note that this recipe serves two or three; if you want to double it, be sure to use two sheet pans and add a few minutes to the cooking time so everything has a chance to turn golden brown.

Featured in: This Sheet-Pan Vegetarian Dinner Can’t Get Much Simpler

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Ingredients

Yield:2 to 3 servings

  • 1 (15 ½-ounce) can chickpeas, drained and patted dry

  • 3 medium sweet bell peppers, stemmed, seeded and thinly sliced lengthwise (about 4 cups)

  • 1 large medium-spicy pepper, such as banana, Cubanelle, Hungarian wax, Jimmy Nardello or poblano, stemmed, seeded and thinly sliced (about 1 cup)

  • ¼ cup extra-virgin olive oil, more for serving

  • 2 to 6 sprigs fresh thyme, oregano or rosemary

  • 2 garlic cloves, finely grated or minced

  • 1 tablespoon red wine vinegar, more to taste

  • 1 teaspoon fine sea salt, more as needed

  • 4 ounces crumbled fresh goat cheese (½ cup; optional)

  • 3 tablespoons chopped fresh basil or mint

  • Crusty bread, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

58 grams carbs; 17 milligrams cholesterol; 584 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 32 grams fat; 15 grams fiber; 1047 milligrams sodium; 22 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. In a large bowl, combine chickpeas, sweet peppers and spicy pepper. Add olive oil, herbs, garlic, red wine vinegar and salt, tossing well. Evenly spread the mixture on a large baking sheet.

  2. Step 2

    Roast for 28 to 35 minutes, stirring once or twice until the peppers are well browned and starting to crisp. Crumble goat cheese on top, if you like, and drizzle with more olive oil, salt, and vinegar if you like. Serve with bread, if using.

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Ratings

5 out of 5
520 user ratings
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Comments

Roald

For the people apparently flummoxed by the idea of hot peppers: for Pete's sake, just leave them out. Have you never cooked from a recipe before? If you don't like an ingredient just omit it. And to answer the specific question, is there a "substitute" for a spicy pepper? The answer is NO.

Katie

This is one of the best dishes ever…and is good as a lone standing dish. Reduced the salt and olive oil but otherwise followed the recipe. Little crumbled feta as a topper. Delish! Katie

Madrid

You can always substitute an additional cup of non-spicy pepper, thinly sliced. A mixture of colors such as red, yellow, red, green, sweet non-spicy colors would be beautiful. You can sub non-spicy peppers for spicy peppers in any recipe. "Permission" not needed in the recipe.

Sally

Made as directed with a Hungarian wax pepper for a hot one. I might add in one or two more next time. There's not a bit left between two of us, so doubling the recipe might be in order if we want leftovers. We had ours with homemade sourdough and fresh herbs from the garden. So easy (especially if you prep slicing the peppers in advance) and so so delicious. Thank you Melissa!

Dina

With poblanos there was no spicy at all. Very delicious. Added yellow onion in roasting pan.

Katie

This is amazingly delicious and very easy to make. With or without cheese, equally delicious.

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