One Pan Roasted Carrot Chickpea (Printable Version)

Sweet roasted carrots and crispy chickpeas with creamy tahini, all cooked on one pan for effortless cleanup.

# Ingredient List:

→ Vegetables

01 - 1 lb carrots, peeled and cut into 1/2-inch slices
02 - 1 medium red onion, sliced into wedges

→ Legumes

03 - 1 (15 oz) can chickpeas, drained and rinsed

→ Seasonings

04 - 2 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground coriander
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Grains

10 - 2 cups cooked quinoa or brown rice

→ Herbs & Garnish

11 - 1/4 cup fresh parsley, chopped
12 - 1/4 cup pomegranate seeds

→ Tahini Dressing

13 - 1/4 cup tahini
14 - 2 tbsp lemon juice
15 - 1 tbsp maple syrup
16 - 1 small garlic clove, minced
17 - 2-4 tbsp warm water
18 - Pinch of salt

# Step-by-Step Instructions:

01 - Preheat oven to 425°F.
02 - On a large rimmed baking sheet, toss carrots, red onion, and chickpeas with olive oil, cumin, smoked paprika, coriander, salt, and black pepper. Spread into a single layer.
03 - Roast for 25-30 minutes, stirring halfway, until carrots are tender and chickpeas are crisp.
04 - While vegetables roast, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl. Add warm water a tablespoon at a time until the dressing is smooth and pourable.
05 - To serve, divide cooked quinoa or brown rice among bowls. Top with roasted carrots, chickpeas, and onions. Drizzle generously with tahini dressing.
06 - Garnish with chopped parsley and pomegranate seeds, if desired.

# Tips from hearthlykitchen:

01 -
  • Everything roasts on one pan so cleanup takes literally minutes
  • The tahini dressing ties together sweet carrots and earthy spices in the most satisfying way
  • You can prep everything ahead and just pop it in the oven whenever you are ready to eat
02 -
  • Do not crowd the pan or the vegetables will steam instead of roast, leaving you with mushy carrots instead of sweet caramelized ones
  • The tahini dressing might look curdled at first but keep whisking and it will emulsify into smooth creaminess
03 -
  • Use the largest rimmed baking sheet you own so the vegetables have room to roast properly
  • Pat the chickpeas completely dry before tossing with spices for the crispiest result

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