Today’s recipe is about as easy as they come – a delicious weeknight dish to brighten up your work week. What inspired me was eating baked chickpeas at a friend’s house. I’ve roasted chickpeas in the past to enhance their texture and flavor but hadn’t done so myself in a long time. So I set off to write a recipe which involved roasting chickpeas. However, sometimes the journey takes a surprising turn, leading to an unexpected yet delightful destination. That’s exactly what happened here; you’ll see that I ended up substituting chickpeas with pinto beans, preferring their meaty texture for this dish.

Now, what didn’t change was the cooking method. This recipe involves simply combining all the ingredients, spreading across two baking sheets and roasting. We roast the beans, veggies and feta all together to get all of the delicious flavors to meld together: the fat from the feta, acidity from the tomatoes, earthiness from the beans and the spice from the harissa based seasoning. Thissheet pan roast is served over a bed of brown rice, which adds a nice nutty complement. I hope this recipe makes its way into your home soon!

Active time 15 minutes

Cook time 30 minutes

Servings:4-5

Ingredients

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 ½ tsp salt
• ½  tsp black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp harissa paste
• 1 tsp tbsp tomato paste
• 1 tbsp nutritional yeast
• 7 vine ripened tomatoes, roughly diced
• 1 red onion, diced
• 2 bunches kale, stems removed and leaves torn into bite-sized pieces
• 1 can pinto bean, drained
• 1/3 cup slivered almonds
• 1 cup crumbled feta (sheep & goat milk feta preferred)
• Brown rice, to serve

Directions

1. Preheat the oven to 425°F.
2. In a large mixing bowl, whisk together the olive oil, apple cider vinegar, salt, black pepper, smoked paprika, garlic powder, harissa paste, tomato paste, and nutritional yeast until well combined.
3. Add the diced tomatoes, diced red onion, and torn kale to the bowl. Stir in the pinto beans, slivered almonds, and crumbled feta, tossing the mixture until everything is evenly coated with the seasoning.
4. Line two baking sheets with parchment paper or lightly grease them. Evenly spread the vegetable and bean mixture across the sheets.
5. Roast in the preheated oven for about 25 minutes, stirring the mixture halfway through the cooking time. The vegetables should be tender, the kale slightly crispy, and the tomato juices mostly evaporated.
6. Serve the roasted vegetable and bean mixture warm over a bed of brown rice.