Roasted Chickpeas and Peppers With Goat Cheese

For the people apparently flummoxed by the idea of hot peppers: for Pete's sake, just leave them out. Have you never cooked from a recipe before? If you don't like an ingredient just omit it. And to answer the specific question, is there a "substitute" for a spicy pepper? The answer is NO.

This is one of the best dishes ever…and is good as a lone standing dish. Reduced the salt and olive oil but otherwise followed the recipe. Little crumbled feta as a topper. Delish! Katie

You can always substitute an additional cup of non-spicy pepper, thinly sliced. A mixture of colors such as red, yellow, red, green, sweet non-spicy colors would be beautiful. You can sub non-spicy peppers for spicy peppers in any recipe. "Permission" not needed in the recipe.

Can anything be substituted for the spicy pepper? Now that spicy seasoning has taken over the world, :) I wish that information were included in recipes for those who can't eat or dislike eating spicy food.

I have a 'toaster-oven' type of air fryer, this works well but the peppers cook crazy fast. I mixed the chickpeas first in a bowl with the oil/vineger/ herbs and started those first at 400 degrees for about 10 minutes, stirring once, then I dumped the hot chick peas into the mixing bowl with the peppers and stirred to mix then put them all back in the air fryer for about 5 minutes. Watch the peppers carefully, when they are in such thin strips they cook very quickly

I always add 50% more time to NYT recipes. Better to have dinner on the table a few minutes early than a half hour late.

Had old peppers that needed using, and this bit the bill wonderfully! Used 3 peppers and a jalapeño, and added half of a red onion in half moons Doubled the chickpeas and let them roast while I prepped the veggies bc I like them super crunchy Wrapped everything in a tortilla with goat cheese and forgot fresh herbs—didn’t matter—it was delicious

I’m with you. I plan to just ignore the spicy peppers, use more sweet peppers, and add any savory herbs that appeal. Plus feta.

Delicious. Instead of the herbs I used 2 tablespoons of Harissa and half a teaspoon of cayenne. Instead of the chèvre I used feta. Totally delightful.

This makes an excellent side dish for grilled meats.

Easy and delicious — perfect meatless Monday dish. I didn’t have any spicy peppers, so I threw in some thinly sliced canned jalapeno peppers. Made 2.5 to 3 servings (for hungry people :)

Is your goat cheese the consistency of cottage cheese or is it semi soft and sold in tubes? If the former, try draining it. And if it’s semi soft, try cutting or spooning little dabs if it on the veggies in the pan. I’m in New York and goat cheeses here range from semi soft to harder blocks (like feta cheese; or does that also not crumble down under;). Good luck!

In her newsletter, Melissa says "you don’t even need to use the peppers or the goat cheese. Try zucchini and blue cheese, or eggplant and feta, or whatever end-of-summer produce you have in your vegetable drawer. It’s sure to be delightful."

I don't see why not. It won't take as long. I'll be using a convection oven

I think from the order of the listed ingredients you are supposed to add the mint or basil with the goat cheese after the pan comes out of the oven. That way the leaves stay green. The photo shows green leaves.