Description
A simple and flavorful one-pan roasted carrot and chickpea bowl perfect for busy weeknights. Roasted to perfection with smoky spices and complemented by a creamy tahini dressing with a hint of sweetness and zest.
Ingredients
Scale
Vegetables & Legumes
- 4 medium carrots, cut into bite-sized pieces
- 1 can chickpeas, drained and rinsed
Spices & Oil
- 2 tablespoons olive oil (for roasting)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder (or use fresh minced garlic)
Dressing
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice (fresh is best)
- Water, to thin the dressing (about 1-2 tablespoons)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper. This prevents sticking and makes cleanup easier.
- Prepare the vegetables and chickpeas: Wash the carrots thoroughly and cut them into bite-sized pieces. Drain and dry the canned chickpeas thoroughly to ensure they roast properly instead of steaming.
- Toss with spices and oil: In a large bowl, combine the chopped carrots and chickpeas with olive oil, smoked paprika, cumin, and garlic powder. Toss everything together until all pieces are evenly coated with the seasoning.
- Roast the mixture: Spread the spiced carrot and chickpea mixture evenly on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes. Halfway through roasting, toss the mixture to ensure even cooking and browning.
- Prepare the tahini dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, and water until the dressing is smooth and creamy. Adjust water quantity to reach desired consistency.
- Assemble and serve: Divide the roasted carrots and chickpeas into bowls. Drizzle with the prepared tahini dressing just before serving for a creamy finish that balances the savory and sweet flavors.
Notes
- For extra texture, consider adding toasted nuts or seeds as a topping.
- Adjust smoked paprika and cumin quantities to your spice preference.
- Fresh garlic can be used instead of garlic powder for a more pungent flavor.
- Make sure chickpeas are well dried to get a nice roasted crispiness.
- The tahini dressing can be prepared ahead and stored in the fridge for up to 3 days.
- This recipe is naturally vegan and vegetarian friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
