Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into strips
  • 15 oz can chickpeas, drained, rinsed, and dried
  • 1 large red onion, cut into wedges
  • 2 medium bell peppers, sliced into strips
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons ground cumin
  • 1.5 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground allspice
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 0.25 cup fresh parsley, chopped
  • 2 tablespoons tahini for drizzling

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Pat the chickpeas with a clean kitchen towel until completely dry to ensure they become crispy during roasting.
  3. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, and pepper.
  4. Add the chicken strips, dried chickpeas, onion wedges, and bell pepper strips to the bowl. Toss thoroughly to coat everything in the spice marinade.
  5. Spread the mixture onto the prepared sheet pan in a single even layer, ensuring the pan is not overcrowded.
  6. Roast for 25–30 minutes, shaking the pan halfway through. Cook until the chicken reaches an internal temperature of 165°F and the chickpeas are golden brown.
  7. Remove from the oven, drizzle with tahini, and garnish with fresh parsley and extra lemon wedges before serving.