Cumin Roasted Carrots and Chickpeas
This cumin roasted carrots and chickpeas is a versatile, easy side dish that's bursting with flavor. The combination of tender, sweet roasted carrots, crispy chickpeas, and a zesty lemon vinaigrette creates a mouthwatering dish that’s perfect for any occasion. Whether you're serving it as part of a cozy family dinner or bringing it to a holiday gathering, this dish will quickly become a favorite.
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Servings: 6 servings
Equipment
- 1 rimmed baking sheet lined with parchment
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Roasted Carrots and Chickpeas:
- 1 15-ounce can chickpeas, drained and rinsed
- 15 (600 grams) slim carrots scrubbed or peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon fine sea salt
Lemon Sauce 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
- 3 scallions (green parts only) sliced
- 3 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 425°F. Line a rimmed baking sheet or roasting pan with parchment paper.
- Slice the carrots lengthwise into even pieces and place carrots on the baking sheet with the chickpeas in an even layer.1 15-ounce can chickpeas, drained and rinsed, 15 slim carrots
- Toss with a little olive oil, cumin seeds and cumin powder, turmeric, cayenne, and sea salt, ensuring everything is well coated. Spread them out in a single layer.2 tablespoons extra virgin olive oil, 1 teaspoon ground cumin, 1 teaspoon cumin seeds, ½ teaspoon ground turmeric, ¼ teaspoon ground cayenne pepper, ½ teaspoon fine sea salt
- Roast for 30-40 minutes in preheated oven, stirring halfway through, until the carrots are tender and the chickpeas are crispy.
- Prepare the lemon sauce vinaigrette. While the veggies are roasting, whisk together lemon zest, lemon juice, olive oil, and sea salt in a small bowl. Set aside.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
- Remove the roasted carrots and chickpeas from the oven and transfer them to a serving platter. Drizzle with the lemon vinaigrette and gently toss to coat.
- Top with sliced scallions and chopped parsley. Serve immediately, and enjoy!3 scallions (green parts only), 3 tablespoons fresh parsley
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Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. This dish tastes great even after being refrigerated, and can easily be reheated or enjoyed at room temperature.
- Reheat: To reheat, place the carrots and chickpeas on a baking sheet or roasting pan and warm at medium heat in a 350°F oven for 10 minutes or until heated through.
- Prep Carrots for Even Roasting: Make sure to slice the carrots to a similar thickness. This will ensure even roasting and prevent some pieces from overcooking while others remain underdone.
- Dry the Chickpeas: Patting the chickpeas dry helps them get crispier in the oven. Moisture can prevent them from achieving that desired crunchy texture.
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