Ingredients
Scale
- 4 large carrots, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss carrots and chickpeas with olive oil, smoked paprika, cayenne, cumin, salt, and pepper.
- Spread evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes until carrots are tender and chickpeas are crispy, tossing halfway through.
- Garnish with fresh parsley before serving.
Notes
- Adjust spice levels to taste.
- For extra crunch, broil for an additional 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting
- Cuisine: Healthy, Vegetarian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal Kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg