Description
A simple and tasty bowl combining roasted sweet carrots and spiced chickpeas for a hearty yet light meal.
Ingredients
Scale
- 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)
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: roasted carrots, chickpeas, bowl meal, vegan recipe, healthy dinner