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Dinner recipe · from the recipe book

Cumin-Coriander Roasted Chickpeas with Zucchini

Crispy spiced chickpeas and caramelized zucchini and onions roast together, served over fluffy couscous with a cool lemony yogurt-tahini drizzle.

Cumin-Coriander Roasted Chickpeas with Zucchini

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 2½ medium500 gZucchinicut into 1-inch half-moons
  • 2 medium220 gRed onioncut into wedges
  • 1⅔ cups250 gCherry tomatoes
  • 2½ tbsp36 gOlive oil
  • 1 tbsp6 gGround cumin
  • 2¾ tsp5 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 4 cloves12 gGarlicminced
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1⅓ cups240 gCouscous, dry
  • 1¼ cups300 gWaterboiling
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gTahini
  • 2 tbsp30 gLemon juice
  • ⅓ cup chopped20 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a small bowl, stir together the cumin, coriander, paprika, three quarters of the salt and the black pepper to make the spice mix.
  3. In a large bowl, toss the chickpeas, zucchini and red onion with the olive oil, the garlic and the spice mix until evenly coated.
  4. Spread the chickpea mixture in a single layer on the sheet pan and roast for 20 minutes.
  5. Stir, scatter the cherry tomatoes over the pan and roast 10 to 15 minutes more, until the chickpeas are crisp and the zucchini and onion are browned at the edges.
  6. While the pan roasts, put the couscous in a heatproof bowl, pour the boiling water over it, cover and let stand 5 minutes, then fluff with a fork.
  7. For the sauce, whisk the greek yogurt, tahini, lemon juice and the remaining quarter of the salt until smooth, adding a spoonful of water if it is too thick.
  8. Divide the couscous among plates, top with the roasted vegetables and chickpeas, drizzle with the yogurt-tahini sauce and sprinkle with the parsley.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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