Description
Cumin roasted carrots and chickpeas are easy to prepare and perfect for a vegetarian meal option or simple healthy side dish. This comforting, warming dish is coated in a lemon vinaigrette and a sprinkle of sliced scallions and parsley.
Ingredients
Scale
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
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon fine sea salt
Lemon Vinaigrette:
- 1/2 teaspoon fresh lemon zest (from an organic lemon)
- 3 tablespoons fresh lemon juice
- 2 tablespoon extra virgin olive oil
- 1/4 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
- 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.
- 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.
- Prep Time: 10 min
- Cook Time: 30-40 min
- Category: side dish
- Method: roasted
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 188
- Sugar: 5 g
- Sodium: 558.5 mg
- Fat: 11.1 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 20.2 g
- Fiber: 6.1 g
- Protein: 4.6 g
- Cholesterol: 0 mg
Keywords: roasted, roasted carrots, roasted chickpeas, cumin roasted chickpeas, roasted vegetables, lemon vinaigrette