Description
A nutritious and easy one-pan meal featuring roasted carrots and chickpeas, perfect for busy weeknights.
Ingredients
Scale
- 1 ½ pounds carrots, peeled and chopped
- 1 (15-ounce) can chickpeas, rinsed and dried
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1–2 tablespoons maple syrup or honey (if not vegan)
- 3–5 tablespoons water
Instructions
- Preheat your oven to 425°F (220°C) with a large baking sheet inside.
- Combine the chopped carrots and drained chickpeas in a mixing bowl.
- Drizzle in 2 tablespoons of olive oil, and sprinkle with smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the mixture onto the hot baking sheet in an even layer.
- Roast for 25-30 minutes until golden and crispy, stirring halfway through.
- Whisk together tahini, lemon juice, remaining olive oil, and water until smooth.
- Serve the roasted carrots and chickpeas over quinoa or greens, drizzled with the tahini dressing.
Notes
Don’t overcrowd the pan to avoid steaming. Experiment with different seasonings and add nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: roasted carrots, chickpeas, one-pan meal, healthy dinner, vegetarian recipe