Sheet Pan Chickpea Curry

This sheet pan chickpea curry is a hearty, healthy, one-pan vegetarian meal of garbanzo beans, cauliflower, eggplant, and tomatoes that are warmly spiced with hot curry powder.

A metal baking tray filled with sheet pan chickpea curry with a spoon, two lemon halves, and a bowl of Greek yogurt beside it.

This one-pan curried chickpeas and vegetables mingles eggplant, cauliflower, tomatoes, and garbanzos with hot curry powder for a satisfying yet completely virtuous vegetarian meal. And it makes plenty, which is perfect as the leftovers taste even better the next day.–Angie Zoobkoff

Sheet Pan Chickpea Curry

  • Quick Glance
  • (1)
  • 30 M
  • 1 H, 30 M
  • Serves 4 to 6
5/5 - 1 reviews
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Ingredients

  • To serve

Directions

Preheat the oven to 425ºF (220°C). Pour the oil into a large (at least 9-by 13-inch [23-by 33-cm]) roasting pan and place inside the oven to heat.

Tester tip: If your roasting pan is on the smallish side, divvy the ingredients between 2 smaller roasting pans, baking dishes, or rimmed baking sheets. You want everything to fit in a single layer and not be crowded.

Meanwhile, chop the eggplant into 3/4-inch (2-cm) chunks, place them in a colander, and toss with 1/2 teaspoon of salt. Place the colander over a bowl or sink and drain for 20 minutes.

Spread the eggplant on a couple layers of paper towels and pat dry, gently pressing to extract any excess moisture.

Carefully add the onions, eggplant, and cauliflower to the hot roasting pan, season with salt and pepper, and toss to coat.

Roast, shaking the pan occasionally, until the vegetables are almost tender and a little browned at the edges, 20 to 25 minutes.

Stir in the garlic, ginger and curry powder and mix well, adding a little more oil if it seems dry. Return the pan to the oven for 5 minutes.

Add the drained, chopped tomatoes, the undrained garbanzo beans and their liquid, and the remaining 1 1/2 teapoons sea salt and stir.

Roast, stirring once or twice, until the sauce is bubbling and slightly reduced and the vegetables and garbanzo beans are very tender, about 30 minutes more.

Serve with a squeeze of lemon, a spoonful of yogurt, and a generous sprinkling of mint.

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Recipe Testers' Reviews

Although this is a simple dish, I’d rank it as one of the top ones that I’ve tested for Leite’s. It makes a great side, lunch, or even meatless entrée if served with some whole grains like millet or brown rice. I used 2 tbsp high-quality curry powder and I thought this was just enough. I noted with interest that my taste tester husband, who doesn’t normally enjoy the texture of eggplant, didn’t hesitate with this dish—high praise.

When I first read the instructions, I was a little worried about all the ingredients fitting into the sheet pan, especially since they tell you to pour the garbanzo bean liquid in there, but have faith—it will work. I did find it a little tricky to add the vegetables to the pan of hot oil and did so gingerly. The consistency of the finished product was great—it thickens up.

Hurray! Everything fit in the pan fine. 30 minutes was perfect to get sauce thick and bubbling.

My only critique is that I personally would like more cauliflower (because I love it).

And the garnish of the mint, yogurt, and squeeze of lemon all really enhance, although I did taste it without beforehand and it was still delicious.

This makes for a hearty vegetarian meal that will stand on its own but also has enough hands-off time that you can make some rice and a side or salad simultaneously and still have time to sip some wine or chat with your spouse. In other words, it's easy.

I used the larger amount of curry powder, and mine was very fresh and potent. It was the right amount for our taste. Because it wasn't a hot curry powder, I added 1/2 teaspoon ground red chile pepper.

I added, and would recommend adding, a hefty pinch of salt to the yogurt. It makes it mesh better with a savory dish.

The finished dish was quite good. I would recommend it to someone looking for an easy (not really quick, though) vegetarian meal.

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Comments

  1. This was excellent! I omitted the cauliflower and instead made the whole roasted cauliflower from your site as a side. It was delicious!

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