Ingredients
Scale
- 4 large carrots, peeled and cut into sticks
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss carrots with 1 tbsp olive oil, paprika, cayenne, cumin, salt, and pepper.
- Spread carrots on the baking sheet in a single layer. Roast for 20 minutes.
- Meanwhile, toss chickpeas with remaining 1 tbsp olive oil and a pinch of salt. Add to the baking sheet during the last 10 minutes.
- Remove from oven, garnish with fresh parsley, and serve warm.
Notes
- Adjust spice levels according to your preference.
- You can add a squeeze of lemon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting
- Cuisine: Healthy
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal Kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
