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One-Pan Roasted Carrot and Chickpea Bowl Recipe

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★★★★★

4.4 from 100 reviews

A wholesome and vibrant one-pan roasted carrot and chickpea bowl featuring caramelized carrots and crispy chickpeas, seasoned with smoky paprika and cumin, all drizzled with a creamy tahini lemon dressing. This easy-to-make dish combines sweet roasted flavors with a tangy, smooth dressing, perfect for a nutritious lunch or dinner.

Ingredients

Scale

Vegetables and Legumes

  • 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

Seasonings and Oil

  • 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)

Dressing

  • ¼ cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1–2 tablespoons maple syrup (or honey if not vegan)
  • 3–5 tablespoons water (to thin dressing)

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet inside the oven to heat up while you prepare the ingredients. This hot pan will promote excellent searing and caramelization for the vegetables and chickpeas, preventing them from steaming.
  2. Season the Carrots and Chickpeas: In a large mixing bowl, combine the peeled and chopped carrots with the dried chickpeas. Add 2 tablespoons of olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss thoroughly to coat every piece evenly with the oil and spices, ensuring rich and well-balanced flavor throughout.
  3. Roasting Preparation: Carefully remove the preheated baking sheet from the oven. Immediately spread the seasoned carrots and chickpeas in a single, even layer on the hot pan. This step initiates immediate searing and caramelization. Avoid crowding; use two baking sheets if necessary for proper roasting.
  4. Roast to Perfection: Return the baking sheet to the oven and roast for 25 to 30 minutes. At the halfway mark (around 15 minutes), take the pan out and toss the vegetables and chickpeas using a spatula to encourage even browning. Continue roasting until the carrots are fork-tender with caramelized edges and chickpeas are golden and slightly crispy.
  5. Prepare the Tahini Dressing: While roasting, make the dressing. In a small bowl or jar, combine tahini, freshly squeezed lemon juice, maple syrup, and the remaining 1 tablespoon of olive oil. Whisk vigorously; the mixture will thicken initially. Gradually add water, one tablespoon at a time, whisking continuously until the dressing becomes smooth and pourable like heavy cream. Adjust seasoning with salt, additional lemon juice, or maple syrup as preferred.
  6. Assemble and Serve: Once roasted, serve the carrot and chickpea mixture directly from the baking sheet for a rustic meal, or compose individual bowls using a base like quinoa or mixed greens. Spoon the roasted mixture on top and generously drizzle with the creamy tahini dressing. Garnish with fresh herbs such as parsley or cilantro for an added layer of freshness.

Notes

  • Drying chickpeas thoroughly before roasting is crucial to achieving crispness rather than sogginess.
  • Use a rimmed baking sheet to prevent the chickpeas and carrots from rolling off and ensure even roasting.
  • Adjust maple syrup or honey in the dressing based on your preferred level of sweetness.
  • For additional protein, add cooked quinoa or another grain as a base in the bowl.
  • The roasted mixture can be kept in the refrigerator for up to 3 days and reheated before serving.

Keywords: roasted carrots, chickpea bowl, tahini dressing, vegan bowl, Mediterranean recipe, healthy roasted vegetables, easy vegan dinner

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