Ingredients
Scale
- 4 large carrots, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots and chickpeas with olive oil, paprika, cumin, chili powder, salt, and pepper.
- Spread evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, until carrots are tender and chickpeas are crispy.
- Garnish with chopped fresh parsley before serving.
Notes
- Feel free to adjust spice levels according to your taste.
- Serve as a side for grilled meats or as a vegetarian main dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1/4 of dish
- Calories: 180 kcal Kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg