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Sheet-Pan Potato Chickpea Dinner
50m$8.98

Sheet-Pan Potato Chickpea Dinner

Roasted potatoes, chickpeas, broccoli, carrots and corn make a filling plant-based dinner. Allow about 50 minutes when the pans fit in the oven with air circulation; sequential batches need additional roasting time.

  • Budget Friendly
  • easy dinner
  • family friendly
  • kid friendly
  • plant-based
  • potatoes
  • quick easy
  • sheet pan
  • Vegan
Bundle it with similar meals
15 min prep35 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

canned chickpeas · 1 Can

La Preferida® Chick Peas

100%

In recipe$1.89
To buy$1.89
Details
La Preferida · 15 oz$1.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

carrots · 2 Count

Carrots

90%

In recipe$0.46
To buy$0.51
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 2Package use: 90%Product matchEstimated at KROGER

broccoli florets · 4 Cup

Simple Truth Organic® Broccoli Florets

88%

In recipe$3.76
To buy$4.29
Details
Simple Truth · 12 oz$4.29 per packageBuy 1Package use: 88%Product matchEstimated at KROGER

russet potatoes · 1.5 Pound

Russet Potato

75%

In recipe$1.49
To buy$1.98
Details
Fresh Potatoes · 1 lb$0.99 per packageBuy 2Package use: 75%Product matchEstimated at KROGER

frozen corn · 1 Cup

Kroger® Frozen Super Sweet Corn

42%

In recipe$0.54
To buy$1.29
Details
Kroger · 12 oz$1.29 per packageBuy 1Package use: 42%Product matchEstimated at KROGER

olive oil · 3 Tablespoon

Kroger® Extra Virgin Olive Oil

9%

In recipe$0.62
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 9%Product matchEstimated at KROGER

garlic powder · 1 Teaspoon

GARLIC POWDER - SMART WAY - 2 OZ

5%

In recipe$0.07
To buy$1.25
Details
Smart Way · 2 oz$1.25 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

sweet paprika · 1 Teaspoon

Smart Way™ Ground Paprika

4%

In recipe$0.05
To buy$1.25
Details
Smart Way · 2 oz$1.25 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

onion powder · 1 Teaspoon

Spice Islands Onion Powder, 2.2 oz

Sale

4%

In recipe$0.09
To buy$2.49
Details
Spice Islands · 2.2 oz$4.99
Sale
$2.49 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

1%

In recipe$0.03
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

fine salt · 0.75 Teaspoon

Kroger® Salt

1%

In recipe$0.01
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 1%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$8.98

· only what you use

$2.25

per serving · 4 servings

You pay at checkout$22.94
39% used in this recipe$13.96 unused

All ingredients selected

Checkout$25.83
Recipe portion$9.01

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • russet potatoes-1 1/2 lb
  • canned chickpeas-1 can
  • broccoli florets-4 cups
  • carrots-2 medium
  • frozen corn-1 cup
  • olive oil-3 tablespoons
  • garlic powder-1 teaspoon
  • onion powder-1 teaspoon
  • sweet paprika-1 teaspoon
  • fine salt-3/4 teaspoon
  • black pepper-1/4 teaspoon
1
Preheat and prep ingredients
Measuring Spoons
Cutting Board
Colander
Chef’s knife
Rimmed sheet pan
Parchment paper

Heat the oven to 425°F and prepare enough 18-by-13-inch rimmed pans for single layers. The base batch uses two pans, with parchment rated for this heat or bare metal. Cut the potatoes and carrots and rinse and drain the chickpeas. Leave room for oven air circulation; roast sequential batches if necessary.

Cut potatoes and carrots on a stable cutting board and keep fingers clear of the knife blade.

1 1/2 pounds potato
2 Count carrot
1 can chickpeas
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
3/4 teaspoon salt
1/4 teaspoon Black Pepper
2
Season the potatoes, chickpeas, and carrots
Large mixing bowl

In a large mixing bowl, combine the potatoes, chickpeas, and carrots with olive oil, garlic powder, onion powder, sweet paprika, salt, and black pepper; toss until evenly coated.

1 1/2 pounds potato
1 can chickpeas
2 Count carrot
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
3/4 teaspoon salt
1/4 teaspoon Black Pepper
3
Roast the first layer
Rimmed sheet pan
Parchment paper

Spread the seasoned potatoes, chickpeas and carrots in single layers and roast for 15 minutes. Leave room on each pan for the broccoli and corn.

Use oven mitts when placing or removing the hot sheet pan.

4
Add broccoli and corn
Spatula
Rimmed sheet pan

Add the broccoli and corn, toss gently and spread everything back into single layers. Remove hot pans carefully and distribute the additions evenly.

Use oven mitts and keep the pan flat and steady while stirring hot vegetables.

4 cups broccoli
1 cup corn
5
Finish roasting
Rimmed sheet pan

Roast until the potatoes and carrots are fork-tender and the vegetables lightly browned, starting to check after another 12–15 minutes. Rotate pans and swap rack positions for even cooking.

Use oven mitts when handling the hot sheet pan.

6
Rest and serve
Spatula
Rimmed sheet pan

Rest for 2 minutes, then serve warm, sharing all the vegetables and chickpeas evenly.

Let the food cool slightly before serving to children.

7

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