One-Pan Roasted Carrot and Chickpea Bowl
This dish combines the sweetness of roasted carrots with hearty chickpeas, all cooked in one pan for easy cleanup and vibrant flavors.
Ingredients
Main Ingredients
- 2 cups carrots, sliced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine sliced carrots and chickpeas.
- Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper. Toss until evenly coated.
Cooking
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until the carrots are tender and slightly caramelized.
- Remove from the oven and let cool slightly.
Serving
- Serve in bowls garnished with fresh parsley and lemon wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet. Feel free to add other vegetables or spices to customize the recipe.