Cumin roasted carrots and chickpeas, an easy-to-follow recipe to prepare and perfect for a vegan or vegetarian meal option or simple healthy side dish. This comforting, warming dish with roast carrots and crispy chickpeas is coated in a lemon vinaigrette and a sprinkle of sliced scallions and parsley.
600gramscarrots (about 15 slim carrots), scrubbed or peeled
2-3tablespoonsextra virgin olive oil
1teaspoonground cumin
1teaspooncumin seeds
½teaspoonground turmeric
¼teaspoonground cayenne pepper
½teaspoonfine sea salt
Lemon Vinaigrette:
½teaspoonfresh lemon zest (from an organic lemon)
3tablespoonsfresh lemon juice
2tablespoonextra virgin olive oil
¼teaspoonfine sea salt
2-3scallions (green parts only), sliced
2-3tablespoonsfresh parsley, chopped
Instructions
Preheat oven to 425°F. Prepare a rimmed baking sheet lined with 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, ground cumin and seeds, turmeric, cayenne and sea salt. Spread in an even layer 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.
Transfer roasted carrots and chickpeas to serving platter and drizzle vinaigrette, tossing gently to coat.
Top with scallions (green onions) and parsley before serving.
Notes
Store in airtight containers in fridge for up to 3 days. It's better to store the lemon vinaigrette separately though it will still be fine if already tossed. The carrots and chickpeas may just be a little soft.
Slice carrots 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 with paper towel before tossing with olive oil and spices.