What’s cooking? Caramelized carrots and crispy chickpeas!
Ever taken a bite of something so wonderfully roasted that it felt like a hug from your oven? That’s exactly what you get with this One-Pan Roasted Carrot and Chickpea Bowl. It’s not just a meal; it’s a cozy gathering of flavors—sweet, smoky, and extra creamy thanks to a dreamy tahini dressing. Plus, it’s all made in one pan! Who doesn’t love easy cleanup?
Why make this recipe
You’re going to fall head over heels for this bowl. Here’s why:
- Easy Cleanup: Just one pan to wash. Yes, please! Less time scrubbing means more time Netflix binging. 🍿
- Affordable Ingredients: You can score all these items at your local grocery store without breaking the bank.
- Family-Friendly: Even picky eaters can’t resist the sweetness of roasted carrots and the crunch of chickpeas—it’s a win for everyone!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 ½ pounds (about 6-7 medium) Carrots, peeled and chopped into 1-inch pieces
- 1 (15-ounce) can Chickpeas, rinsed, drained, and thoroughly dried
- 3 tablespoons Olive Oil, divided
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt (or to taste)
- ¼ teaspoon Black Pepper (or to taste)
- ¼ cup Tahini
- 3 tablespoons Lemon Juice, freshly squeezed
- 1-2 tablespoons Maple Syrup (or honey, if not vegan)
- 3-5 tablespoons Water
Directions
Preheat and Prepare the Pan: First, fire up that oven to 425°F (220°C). While it heats, pop a large, rimmed baking sheet inside. This hot pan is crucial for caramelizing your veggies beautifully.
Season the Carrots and Chickpeas: In a mixing bowl, toss together the chopped carrots, dried chickpeas, 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Get in there—your hands will do the best job at mixing!
The Roasting Magic: Carefully remove the hot sheet. Pour the seasoned mixture onto it, spreading everything out into an even layer. Listen for that sizzle; it’s the sound of deliciousness starting!
Roast to Perfection: Slide the baking sheet back into the oven. Roast for 25-30 minutes. Toss halfway through for even browning, aiming for tender carrots with crispy edges and golden chickpeas.
Whip Up the Creamy Tahini Dressing: In a small bowl or jar, mix the tahini, lemon juice, maple syrup, and remaining tablespoon of olive oil. Whisk in water to get that creamy drizzle going. Adjust the seasoning to your taste.
Assemble and Serve: Once your veggies are done, serve them warm over a bed of quinoa or greens. Drizzle with tahini dressing and sprinkle fresh herbs on top for a pop of color and flavor.
How to make One-Pan Roasted Carrot and Chickpea Bowl (Overview)
Here’s the scoop: Simply roast your carrots and chickpeas while whipping up a creamy tahini dressing. Toss everything together and voilà!
- Pro Tip: Don’t overcrowd the pan. We want that glorious roast, not a steam bath.
- Keep it Fun: Get the kids involved—let them mix the spices!
How to serve One-Pan Roasted Carrot and Chickpea Bowl
For serving, think color and crunch! The brilliant orange of the carrots with golden chickpeas looks stunning against the green base of quinoa or fresh greens. It’s not just food; it’s a feast for the eyes. The aroma wafting through your kitchen? Absolutely irresistible!
How to store One-Pan Roasted Carrot and Chickpea Bowl
Leftovers? No problem. Store your bowl in an airtight container in the fridge for up to 4 days. If you want to get ambitious, you can freeze it for up to three months. Just reheat those beauties in the oven to retain their crispiness.
Tips to make One-Pan Roasted Carrot and Chickpea Bowl
- Timing is everything: Make sure your chickpeas are super dry for that perfect crunch.
- Flavor swaps: Use lime juice instead of lemon for a different zing.
- Add some crunch: Toss in nuts or seeds for a delightful texture contrast.
Variation
Feeling adventurous? Try adding some spicy harissa for heat or serve it with cooked grains like farro or barley. Want a twist? Sprinkle with feta cheese for an added creaminess that pairs beautifully with the tahini!
FAQs
Can I use fresh chickpeas instead of canned?
Absolutely! Just be sure they’re cooked thoroughly and dried off well before roasting.
How can I make this vegan?
All ingredients listed are vegan-friendly! Just use maple syrup for sweetness.
Can I prepare the dressing in advance?
Sure thing! Make the tahini dressing ahead of time; it keeps well in the fridge for about a week.
📌 Pin this recipe for your next cozy dinner night!
One-Pan Roasted Carrot and Chickpea Bowl
Ingredients
Method
- Preheat your oven to 425°F (220°C) and place a large, rimmed baking sheet inside.
- In a mixing bowl, toss together the chopped carrots, dried chickpeas, 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Carefully remove the hot sheet from the oven and pour the seasoned mixture onto it, spreading everything into an even layer.
- Roast for 25-30 minutes, tossing halfway through for even browning.
- In a small bowl or jar, mix the tahini, lemon juice, maple syrup, and the remaining tablespoon of olive oil. Whisk in water to reach the desired consistency.
- Once vegetables are done, serve them warm over a bed of quinoa or greens, drizzle with tahini dressing, and sprinkle fresh herbs on top.