Cumin roasted carrots and chickpeas are easy to prepare and perfect for a vegetarian meal option or a simple healthy side dish. This comforting, warming dish is coated in a lemon vinaigrette and a sprinkle of sliced scallions and parsley.
Why you'll love this dish
- Roasting brings out the natural sweetness of the carrots as they become golden on the edges and tender throughout. The cumin roasted chickpeas become slightly crunchy and spicy with a pinch of cayenne to give them some heat. The lemon vinaigrette then pops the flavors and gives a true brightness to the dish.
- Carrots are an excellent source of beta carotene which helps support healthy skin, teeth and bones. The chickpeas provide protein and fiber, and the lemon and parsley help support digestion. Seasoned with warming spices, they help to stimulate circulation and add a depth of flavor to the dish.
Try this as a side with my roasted turkey breast. Or, as a vegetarian meal with a side of roasted butternut squash and cauliflower soup or crunchy kale salad with spicy peanut vinaigrette.
Noteworthy Ingredients
- Carrots are an underrated vegetable that turn sweet and tender when roasted. They're easy to prepare, and add nice color to any dish.
- Chickpeas provide vegetarian protein and fiber and adds a slight crunch when roasted.
- Cumin, turmeric and cayenne pepper are antioxidant-rich warming spices.
- Lemon zest and juice brighten the flavors. Always choose organic lemons when using the zest of the lemon.
- Scallions and parsley top off the dish with a slight peppery taste that pairs well with the mild carrots.
See recipe card for all ingredients and quantities.
TIP
- Make sure carrots are fairly equal in thickness to ensure they bake evenly. Cut the carrots lengthwise in half or quarters if they are too thick.
- Pat the chickpeas dry before tossing with olive oil and spices. This will help the spices stick and flavor the chickpeas.
Instructions
Heat oven to 425°F. Prepare a rimmed baking sheet lined with unbleached parchment paper.
If carrots are thick, slice lengthwise in half or quarters, trying to keep all carrots similar in thickness to cook evenly. Place carrots and chickpeas on baking sheet and toss with olive oil, cumin, turmeric, cayenne and sea salt. Spread out evenly on pan, trying not to overlap.
Roast for 30-40 minutes (depending on thickness of carrots).
For the vinaigrette, add the lemon zest, juice, olive oil and sea salt to a small bowl and whisk; or shake in a mason jar until well combined. Pour over roasted carrots and chickpeas and gently toss.
Garnish with thinly sliced scallions (greens parts only) and chopped parsley.
FAQs
Unpeeled carrots can have an earthier and bitter taste depending on the age and size of the carrot. The unpeeled carrots can also appear more wrinkled after roasting. Peeled carrots look brighter once the dusty peel is removed and allows more of the mild sweet flavor to come through. I often peel my carrots except when I find fresh, thin organic carrots - I just give them a good scrub with a vegetable brush to remove dust and dirt.
When roasting chickpeas with other vegetables, like the carrots, moisture develops in the oven. This allows the chickpeas to roast with a slight crispness to the outer shell but not as crispy as they would if roasted on their own. It does however add a welcome chewiness to the dish that pairs well with the tender carrots.
Storage
This roasted chickpea and carrot recipe can be stored in the fridge for up to 3 days. It's better to store the lemon vinaigrette separately but it will still be fine if already tossed, the carrots and chickpeas may just be a little soft.
These ingredients don't stand up well to freezing.
Recipe
Cumin Roasted Carrots and Chickpeas with Lemon Vinaigrette
Equipment
- 1 rimmed baking sheet lined with parchment
Ingredients
Carrots and Chickpeas:
- 1 15- ounce can chickpeas, drained and rinsed
- 600 grams carrots (about 15 slim carrots), scrubbed or peeled
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon fine sea salt
Lemon Vinaigrette:
- ½ teaspoon fresh lemon zest (from an organic lemon)
- 3 tablespoons fresh lemon juice
- 2 tablespoon extra virgin olive oil
- ¼ teaspoon fine sea salt
- 2-3 scallions (green parts only), sliced
- 2-3 tablespoons fresh parsley, chopped
Instructions
- Heat oven to 425°F. Prepare a rimmed baking sheet lined with unbleached parchment paper.
- If carrots are thick, slice lengthwise in half or quarters, trying to keep all carrots similar in thickness to cook evenly.
- Place carrots and chickpeas on baking sheet and toss with olive oil, cumin, turmeric, cayenne and sea salt. Spread out evenly on pan, trying not to overlap.
- Roast for 30-40 minutes (depending on thickness of carrots).
- For the vinaigrette, add the lemon zest, juice, olive oil and sea salt to a small bowl and whisk; or shake in a mason jar until well combined. Pour over roasted carrots and chickpeas and gently toss.
- Top with scallions and parsley before serving.
Notes
- Store in fridge for up to 3 days. It's better to store the lemon vinaigrette separately but it will still be fine if already tossed, the carrots and chickpeas may just be a little soft.
- Make sure carrots are fairly equal in thickness to ensure they bake evenly. Cut the carrots lengthwise in half or quarters if they are too thick.
- Pat the chickpeas dry before tossing with olive oil and spices. This will help the spices stick and flavor the chickpeas.
Nancy Vouras
This dish is amazing! So colourful and flavourful - it was a real hit. Nice to know eating healthy can still taste great!