Roasted Asparagus and Chickpeas with a Spicy Sauce

Name: Roasted Asparagus and Chickpeas with a Spicy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 bunches Asparagus, Ends Trimmed And Sliced Into 2-inch Chunks; 1/2 whole White Onion, Sliced Into Chunks; 1 can (14.5 Oz. Can) Chickpeas , Drained And Rinsed; 1 Tablespoon Extra Virgin Olive Oil; 1 pinch Coarse Salt And Freshly Ground Pepper; 1- 1/2 whole Roasted Red Peppers (from A Jar), With 4 Tablespoons Of The Oil They're In; 10 whole Cherry Tomatoes; 2 cloves Garlic, Chopped; 1 Tablespoon Smoked Paprika; 1 dash Crushed Red Pepper; 1 teaspoon Brown Sugar; 2 Tablespoons Milk, If Needed; 1/4 cups Parsley, For Garnish

Servings: persons

1/2 bunches Asparagus, Ends Trimmed And Sliced Into 2-inch Chunks
1/2 whole White Onion, Sliced Into Chunks
1 can (14.5 Oz. Can) Chickpeas , Drained And Rinsed
1 Tablespoon Extra Virgin Olive Oil
1 pinch Coarse Salt And Freshly Ground Pepper
1- 1/2 whole Roasted Red Peppers (from A Jar), With 4 Tablespoons Of The Oil They're In
10 whole Cherry Tomatoes
2 cloves Garlic, Chopped
1 Tablespoon Smoked Paprika
1 dash Crushed Red Pepper
1 teaspoon Brown Sugar
2 Tablespoons Milk, If Needed
1/4 cups Parsley, For Garnish

1
Preheat oven to 350 F.
2
On a rimmed baking sheet, toss the asparagus, onions and chickpeas with the oil.
3
Sprinkle with a little salt and pepper and roast for 40 minutes, stirring them at the 20-minute mark.
4
In the meantime, in a small food processor pulse the roasted peppers, the pepper oil (from the pepper jar), tomatoes, garlic, paprika and crushed red pepper until smooth.
5
Pour the puree into a small sauce pan and simmer lightly while the veggies and chickpeas roast.
6
About 10 minutes in, add the sugar and milk to cut through the heat.
7
This is the amount that I used but taste it and see what you prefer.
8
Serve the veggies in bowls and topped with the sauce.
9
Garnish with parsley!

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 bunches Asparagus, Ends Trimmed And Sliced Into 2-inch Chunks, 1/2 whole White Onion, Sliced Into Chunks, 1 can (14.5 Oz. Can) Chickpeas , Drained And Rinsed, 1 Tablespoon Extra Virgin Olive Oil, and more.

Yes, Roasted Asparagus and Chickpeas with a Spicy Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!