Baked Veggie Chickpea Skillet

Name: Baked Veggie Chickpea Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can of chickpeas, drained and rinsed; 1 red bell pepper, diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 1 yellow onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Everyday Healthy Meals Collection

I love making this Baked Veggie Chickpea Skillet because it’s a vibrant dish that embodies the essence of wholesome cooking. The combination of roasted veggies and protein-packed chickpeas creates a colorful meal that’s both nutritious and satisfying. I appreciate how easily it comes together in one skillet, allowing me to spend less time cleaning up and more time enjoying a hearty meal. It’s perfect for busy weeknights or when I simply want something light yet filling.

Created by

Natalie Evans

Last updated on 2026-01-21T17:58:36.075Z

When I first tried the Baked Veggie Chickpea Skillet, I was amazed at how the flavors melded together beautifully. Roasting the vegetables not only intensified their natural sweetness but also brought out depth that made each bite delightful. I recommend using seasonal vegetables as they are fresher and more flavorful, which enhances the dish significantly.

One of my favorite tips is to add a sprinkle of smoked paprika just before serving. This little touch adds a unique smoky flavor that elevates the entire dish. Plus, it’s so versatile that you can swap in whatever veggies you have on hand, making it a perfect meal for any time of year.

Why You'll Love This Recipe
Delicious medley of flavors with every bite.
Easy one-skillet cleanup that saves time.
Customizable with your favorite seasonal vegetables.

Choosing the Right Vegetables

The beauty of the Baked Veggie Chickpea Skillet lies in its versatility with seasonal vegetables. While this recipe calls for red bell pepper, zucchini, and cherry tomatoes, feel free to experiment with other veggies like eggplant, asparagus, or even leafy greens like spinach or kale. Just remember to adjust cooking times accordingly; for instance, denser vegetables like carrots may need a bit of extra roasting time to achieve that tender yet slightly caramelized texture.

When selecting your vegetables, look for vibrant colors and firm texture. Fresh produce not only enhances the visual appeal of the dish but also ensures maximum flavor. I often recommend mixing in a variety of colors to create a nutrient-dense meal—each hue often represents different vitamins and minerals, making this dish both colorful and wholesome.

Perfecting Your Chickpeas

Chickpeas are not only a fantastic source of protein but also add a delightful creaminess to the dish when baked. Be sure to drain and rinse canned chickpeas thoroughly to remove excess sodium and starch. This step also helps achieve a better texture—crispy on the outside while remaining tender inside. If you’re using dried chickpeas, soak them overnight and cook until tender before adding them to the skillet.

For an extra flavor boost, consider roasting the chickpeas separately with spices before adding them to the skillet. Toss them in olive oil and your choice of seasonings, then roast at 400°F (200°C) for about 20 minutes until they are golden and crispy. This technique adds a crunchy element to your filling dish and enhances the overall flavor profile.

Ingredients

For the Skillet

1 can of chickpeas, drained and rinsed
1 red bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 yellow onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Steps

Preheat and Prepare

Preheat your oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.

Add Vegetables

Stir in the red bell pepper and zucchini, cooking for an additional 5-7 minutes until they start to soften.

Combine and Season

Add the cherry tomatoes and chickpeas to the skillet. Sprinkle with smoked paprika, salt, and pepper. Mix well to combine.

Bake It

Transfer the skillet to the preheated oven and bake for 20 minutes or until the veggies are tender and lightly browned. Remove from the oven and garnish with fresh parsley.

Enjoy Your Meal!

Pro Tips

Feel free to experiment with different vegetables and spices based on your preferences. This recipe is forgiving and adapts well to whatever you have in your fridge.

Serving Suggestions

The Baked Veggie Chickpea Skillet is a delightful stand-alone dish, but it can easily be enhanced with accompaniments. Consider serving it over a bed of quinoa or brown rice to add additional fiber and a nutty flavor. A dollop of yogurt or a sprinkle of feta cheese can elevate the dish, adding creaminess and a tangy contrast that complements the roasted veggies perfectly.

For a heartier meal, this skillet pairs beautifully with grilled chicken or fish, offering a balanced plate that's both nutritious and satisfying. If you want to take it up a notch, try serving it alongside a fresh green salad, drizzled with a light vinaigrette, to add a refreshing crunch alongside your baked skillet.

Storing and Reheating

If you find yourself with leftovers, this skillet stores well in the refrigerator for up to three days. Allow it to cool completely before transferring it to an airtight container. When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or use the microwave in short intervals, stirring in between to promote even heating.

For longer storage, consider freezing portions of this dish. Just make sure it’s completely cooled before transferring it to freezer-safe containers. It can be frozen for up to three months. To reheat from frozen, allow it to thaw overnight in the fridge, and then follow the reheating tips above for enjoying a fresh meal without any hassle.

Questions About Recipes

→ Can I make this dish vegan?

Yes, this recipe is naturally vegan as it uses chickpeas and vegetables.

→ How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I use frozen vegetables?

Absolutely! Just make sure to thaw and drain any excess water before adding them to the skillet.

→ What can I serve this with?

This dish pairs beautifully with quinoa, rice, or even on top of a green salad.