Ingredients
Scale
- 4 large carrots, sliced into thick rounds
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss carrots with 1 tablespoon olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
- Spread carrots on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- While carrots roast, toss chickpeas with remaining olive oil and a pinch of salt. Bake for 15 minutes until crispy.
- Serve roasted carrots topped with crispy chickpeas and fresh parsley.
Notes
- Adjust spice levels according to taste.
- For extra flavor, sprinkle with lemon juice or tahini before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking, Roasting
- Cuisine: Healthy, Vegetarian
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 180 Kcal
- Sugar: 7g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg