Ingredients
Scale
- 4 large carrots, sliced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 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, chili powder, cumin, salt, and pepper.
- Spread carrots on a baking sheet and roast for 20-25 minutes until tender.
- While roasting, toss chickpeas with remaining olive oil and a pinch of salt; bake on a separate sheet for 15 minutes until crispy.
- Serve carrots topped with crispy chickpeas and garnished with fresh parsley.
Notes
- Adjust spice levels to taste.
- For added flavor, drizzle with lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
