Ingredients
Scale
- 4 large carrots, peeled and 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).
- In a bowl, toss carrots with 1 tbsp olive oil, spices, salt, and pepper.
- Spread carrots on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Meanwhile, toss chickpeas with remaining 1 tbsp olive oil and a pinch of salt.
- After carrots are roasted, add chickpeas to the baking sheet and bake for an additional 10 minutes until crispy.
- Remove from oven, garnish with fresh parsley, and serve warm.
Notes
- Adjust spice levels according to taste.
- For extra crispiness, broil chickpeas for 2-3 minutes at the end.
Nutrition
- Serving Size: 1 plate
- Calories: 150 kcal Kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg