Ingredients
Scale
- 1.5 pounds carrots, peeled and chopped into 1-inch pieces
- 1 (15-ounce) can chickpeas, rinsed and thoroughly drained
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
- Step 2: In a large bowl, combine the chopped carrots, drained chickpeas, olive oil, ground cumin, smoked paprika, salt, and pepper. Toss well until the carrots and chickpeas are evenly coated with the oil and spices.
- Step 3: Transfer the mixture onto the prepared baking sheet and spread it into a single layer, ensuring the ingredients are not overlapping or crowded, which will allow them to roast rather than steam.
- Step 4: Roast for 25-30 minutes, stirring the mixture halfway through the cooking time, until the carrots are tender and caramelized and the chickpeas are slightly crispy and golden-brown.
- Step 5: Remove the sheet pan from the oven. Drizzle the roasted vegetables and chickpeas with the fresh lemon juice and toss gently before plating or serving warm.
Notes
- The secret to crispy chickpeas is thorough draining; after rinsing, pat the chickpeas completely dry with a paper towel before tossing with the oil and spices.
- To make this a hearty meal, serve the roasted mixture over a bed of quinoa or arugula, adding a creamy element like a tahini dressing or a dollop of plain Greek yogurt.
- Skip the microwave; reheat leftovers on a sheet pan in a 350°F oven for a few minutes to re-crisp the chickpeas and intensify the spice flavors.
- Leftovers keep well in the fridge for 3 days, but for best texture, store the roasted ingredients (before adding the lemon juice) and dress right before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American