More often than not on busy weeknights, I set up our dinner ‘serve yourself’ style at the bar. Everybody grabs a plate, piles it high, then we meet at the table to feast and catch up on the events of the day. It’s a fast, no-fuss dinner situation that we can’t seem to get enough of around here. Our Sheet-Pan Indian Spiced Chickpea and Egg Recipe is perfect for this type of buffet-style dinner and it's one our family has recently been going nuts for!
*** Updated 2/25/2022 with chickpea information, new layout, and updated recipe card.***
This Sheet Pan Indian Spiced Chickpea and Egg Recipe is simple, easy to clean, and delicious!
While this isn’t a traditional Indian dish, it is loaded with 4 spices that are essential in Indian cooking; cumin, coriander, turmeric, and black pepper. Since we cook a lot of Mexican-inspired dishes, our kids are pretty comfortable with black pepper, cumin, and coriander. However, turmeric is a pretty new flavor for them.
I love turmeric for the color that it lends to dishes as well as its pungent, earthy fragrance; plus it is really good for us too and is known for its anti-inflammatory properties. Now that our kids love it in this simple sheet pan dinner, I feel confident that we can branch out even more and make it part of our regular dinner repertoire.
Looking to learn more about chickpeas or garbanzo beans?
Whole Foods named chickpeas 'the new cauliflower' in their 2021 food trends guide and for good reason! Chickpeas ( AKA Garbanzo beans) are delicious and good for you too!
How to Cook Chickpeas: Canned, Dried, Aquafaba, and Flourhe Ultimate Guide to Chickpea Recipes
Ever wondered if chickpeas and garbanzo beans are the same things?
Or how to cook chickpeas so they taste amazing, but don't make you gassy?
Everything you need to know for cooking with both dried and canned chickpeas is here in one spot!
If you’ve tried this Sheet Pan Indian Spiced Chickpea and Eggs Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!Print
Sheet-Pan Indian Spiced Chickpeas and Eggs
To make this dish heartier for meat eaters serve alongside shredded rotisserie chicken.
Don’t forget to rate the recipe, and let me know what you think about this Sheet-Pan Indian Spiced Chickpeas and Eggs Recipe in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
- Prep Time: 8 mins
- Cook Time: 35 mins
- Total Time: 43 mins
- Yield: 4 1x
- Category: Sheet Pan Supper
- Method: Baked
- Cuisine: Indian
- Extra Virgin Olive Oil Spray
- 1 (15-ounce) can chickpeas, rinsed, drained, and patted dry on a clean kitchen towel
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon smoked paprika
- salt and freshly cracked black pepper to taste
- 1 red bell pepper, seeded and cut into strips
- 1 cup cooked quinoa, plus more to serve
- 2 springs onions, white and green parts divided
- 4 eggs
- ¼ cup cherry tomatoes
- lime wedges
- sliced chile peppers
- Maldon sea salt
- freshly cracked black pepper
- Preheat the oven to 400°F.
- Spread the chickpeas out on a baking sheet and spray generously with Extra Virgin Olive Oil Spray, about 1 tablespoons worth. Add the cumin, coriander, turmeric, and smoked paprika to the pan. Season with salt and pepper to taste. Toss the chickpeas to coat in the oil and spices. Add the red bell pepper strips and the white parts of the spring onion to the pan and toss to incorporate. Bake 20 minutes, shaking pan once. Remove from the oven.
- Add the cherry tomatoes to the pan. Then make 4 spaces among the chickpeas and scoop ¼ cup of the quinoa into each space, spreading out into an even layer, then spray each lightly with Pompeian Organic Extra Virgin Olive Oil Spray. Crack the eggs over the quinoa. Sprinkle the eggs with salt and pepper. Bake 5-8 minutes more until the egg whites are set and the yolks have just thickened.
- Garnish with cilantro leaves, thin slices of chile pepper, the green parts of the spring onion, Maldon sea salt flakes, and black pepper. Serve immediately with wedges of lime.
- Serving Size: 2 scoops
- Calories: 404
- Sugar: 8.4 g
- Sodium: 216.7 mg
- Fat: 12.9 g
- Carbohydrates: 55.6 g
- Protein: 18.6 g
- Cholesterol: 186 mg
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What are the health benefits of chickpeas?
Chickpeas are full of vitamin, minerals, and fiber. They help the body in improving digestion, aiding weight management and reducing the risk of several diseases. Chickpeas also contain high amounts of protein, making it an excellent replacement for meat.
Click here for more information on the health benefits of chickpeas.
I made this tonight for myself. I made a few changes because of the contents of my refrigerator. I didn't have a red pepper or even fresh hot peppers. But I had a half of a small sweet potato and some Brussels sprouts, along with some spring onions. So I worked with that, dicing the potato and mixing the spices with everything and the chickpeas. Delish! It all worked well with quinoa and one egg. Thank you for the recipe.
Alene - your version sounds magnificent!!! Thank you so much for letting me know how it turned out!
Lisa H. says
What is the nutritional info without the quinoa?
I copy/pasted from a nutritional calculator - hope this helps.
Serving Size: 2 scoops
Calories Per Serving: 247
% DAILY VALUE
16% Total Fat 10.3g
62% Cholesterol 186mg
9% Sodium 214.6mg
9% Total Carbohydrate 28.3g
Sugars 8.4g 25%
11% Vitamin A 162.9µg
103% Vitamin C 61.5mg