Steamed Vegetables With Roasted Chickpeas

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe



  1. Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes.
  2. Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat.
  3. Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.
Beekman Boys

Chickpea Soup

8m Easy 95%
Geoffrey Zakarian

Fried Chickpea Salad

10m Easy 100%
20m Easy 100%
28m Easy 97%
32m Easy 99%
17m Easy 95%
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages