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One-Pan Roasted Carrot and Chickpea Bowl

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A simple and nutritious one-pan roasted carrot and chickpea bowl packed with warm spices, natural sweetness, and fresh herbs, perfect for an easy and flavorful meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2–3 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean-inspired
  • Diet: Vegan

Ingredients

  • 4 medium carrots, peeled and sliced
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp lemon juice
  • 2 tbsp fresh herbs (parsley or cilantro), chopped
  • 1 cup cooked quinoa or rice (optional)

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Peel and slice the carrots into even pieces. Drain and rinse the chickpeas thoroughly and pat them dry.
  3. In a large bowl, toss the carrots and chickpeas with olive oil, minced garlic, paprika, cumin, salt, and pepper.
  4. Spread the mixture evenly on the prepared baking sheet in a single layer.
  5. Roast for 25–30 minutes, stirring halfway through, until the carrots are tender and the chickpeas are slightly crispy.
  6. Remove from the oven and drizzle with lemon juice.
  7. Sprinkle with fresh herbs and serve immediately, optionally over cooked quinoa or rice.

Notes

  • Add sweet potatoes or bell peppers for extra flavor and color.
  • For more heat, include chili flakes or cayenne pepper.
  • Top with yogurt or tahini for a creamy finish.
  • Ensure chickpeas are dry before roasting for maximum crispiness.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://juliameals.com/one-pan-roasted-carrot-and-chickpea-bowl/