Cumin Spiced Roasted Carrots and Chickpeas with Feta
 
 
Author:
Serves: 4 servings
Ingredients
  • 1-15 ounce can chickpeas, drained and rinsed
  • 1½ pounds carrots, peeled and quartered (or you can use whole baby carrots)
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • fresh ground pepper
  • 2 tablespoons olive oil
  • 2 scallions (white and light green parts), sliced
  • 2 tablespoons chopped Italian parsley
  • ½ cup crumbled feta cheese
Instructions
  1. Pre-heat oven to 425.
  2. Dry the chickpeas well with a paper towel and place on rimmed baking sheet.
  3. Add the carrots.
  4. In a small bowl, combine the spices, salt, and olive oil. Sprinkle mixture over carrots and chickpeas and toss well and then spread into an even layer.
  5. Roast, giving the pan a shake halfway through, for 30-35 minutes, until carrots are browned and tender.
  6. Meanwhile, in a small bowl whisk together the lemon juice, salt, pepper, and oil. Stir in the scallions and parsley.
  7. Arrange carrots and chickpeas on serving plate and spoon dressing over. Sprinkle with feta and serve.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/11/06/cumin-spiced-roasted-carrots-chickpeas-feta/