Ingredients
- 2 cups carrots, peeled and sliced (about 3–4 medium carrots)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (about 2 tablespoons chopped)
- 1 cup cooked quinoa or rice (optional, for serving)
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Instructions
- Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
- Peel and slice the carrots into 1/4-inch rounds.
- Drain and rinse the canned chickpeas, then pat them dry.
- Add sliced carrots and drained chickpeas to a large mixing bowl.
- Drizzle with olive oil and sprinkle cumin and paprika, then add salt and pepper to taste.
- Toss until everything is evenly coated.
- Spread the mixture onto the prepared baking sheet in a single layer.
- Roast in the oven for 25–30 minutes, stirring halfway through, until carrots are tender and slightly caramelized.
- Serve over cooked quinoa or rice, garnished with fresh parsley.
Notes
- For extra crispiness on the chickpeas, you can roast them an additional 5 minutes. Serve with a squeeze of lemon juice for brightness.