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One-Pan Roasted Carrot and Chickpea Bowl

A delightful and wholesome one-pan meal featuring roasted carrots and chickpeas with aromatic spices, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Carrots, peeled and chopped Cut into bite-sized pieces.
  • 1 can Canned chickpeas, rinsed and drained Use low-sodium if preferred.
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black pepper Freshly ground is best.
  • 1 teaspoon Garlic powder
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1/4 cup Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Peel and chop the carrots into bite-sized pieces.
  3. Rinse and drain the chickpeas.
Cooking
  1. In a large bowl, toss the carrots and chickpeas with olive oil, salt, pepper, garlic powder, cumin, and paprika until evenly coated.
  2. Spread the mixture on a baking sheet in a single layer.
  3. Roast in the oven for 25-30 minutes, or until the carrots are tender and slightly caramelized.
Serving
  1. Serve warm, garnished with fresh parsley.

Notes

This dish keeps well in the fridge for up to 3-4 days in an airtight container. Reheat in the microwave or sauté in a pan for added crispiness. For variations, consider adding lemon, feta cheese, zucchini, or spinach.