Cumin Roasted Carrots and Chickpeas with Tahini Yogurt
Cumin roasted carrots and chickpeas served with a tany tahini yogurt is comfort food at its best. Rainbow carrots and chickpeas are slow roasted with earthy spices
I am so excited that Kasey from Well-Fed Soul is here with an AMAZING recipe today!
Kasey has a huge passion for helping women learn to live and eat joyfully and learning to live a balanced life. Her recipe today is seriously fantastic!
These Cumin Roasted Carrots and Chickpeas are comforting and cozy, yet still good for you, packed with fiber, vitamins, and minerals. Just what we all need to get us through winter!
Carrots and chickpeas are coated in an earthy blend of cumin and coriander, then drizzled with olive oil and roasted to perfection. The tahini yogurt is a super simple blend of just 4 ingredients.
Try these other great carrot recipes:
How to make this easy side dish recipe
This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!
To Make the Roasted Carrots:
- Preheat the oven and lightly spray a 9×13 dish with nonstick cooking spray.
- Drain and rinse the chickpeas.
- Wash and dry the carrots. Peel if desired, although its not necessary.
- Add the carrots and chickpeas to the casserole dish and drizzle 2 Tbsp olive oil over the top. Mix using your hands.
- In a small bowl, combine the spices together. Sprinkle over the carrots and the chickpeas. Toss to combine.
- Bake at 400 F for 25-30 minutes, stirring halfway through, until carrots are tender.
To make the Tahini Yogurt:
- Whisk together the Greek yogurt, tahini, lemon juice, maple syrup, and salt.
- Thin with water as necessary until desired consistency is reached. You can serve it thicker or thinner, there is no wrong way, it just depends on how you prefer it.
*Just a word about the tahini if you haven’t worked with it much before. Give it a good stir before using it in this recipe! Just like natural peanut butter, the oils from tahini will sit at the top of the jar, so make sure to stir it well before using.
How to serve these roasted carrots and chickpeas
Serve carrots and chickpeas sprinkled with sesame seeds and minced cilantro. Serve with the tahini dip beside.
This dish is amazing served with any type of chicken or fish.
You can also serve it as part of a salad with hearty kale. Just use the tahini yogurt as your dressing!
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Cumin Roasted Carrots and Chickpeas with Tahini Yogurt
Ingredients
For the Carrots:
- 2 bunches rainbow carrots washed, tops trimmed
- 1 can chickpeas drained and rinsed
- 2 Tbsp olive oil
- 1 tsp cumin
- ½ tsp coriander
- ¼ - ½ tsp salt
- For the Tahini Yogurt:
- ¼ c. whole-milk Greek yogurt
For the Tahini Yogurt:
- ¼ c. tahini sesame seed paste
- 2 Tbsp lemon juice
- 2 tsp maple syrup
- Water to thin as needed
- ¼ tsp salt
- Sesame seeds and minced cilantro for garnish
Instructions
To Make the Roasted Carrots:
- Preheat the oven to 400 F.
- Lightly spray a 9x13 casserole dish with nonstick cooking spray.
- Drain and rinse the chickpeas.
- Wash and dry the carrots.
- Add the carrots and chickpeas to the casserole dish and drizzle 2 Tbsp olive oil over top. Mix using your hands.
- In a small bowl, combine the cumin, coriander, and salt. Sprinkle over the carrots and the chickpeas.
- Bake at 400 F for 25-30 minutes, stirring halfway through, until carrots are tender.
To make the Tahini Yogurt:
- Whisk together the Greek yogurt, tahini, lemon juice, maple syrup, and salt.
- Thin with water as necessary until desired consistency is reached.
- Serve carrots and chickpeas with Tahini Yogurt dip, sesame seeds, and minced cilantro.
Nutrition
Kasey is a Physician Assistant and author of Well-Fed Soul, a blog centered around holistic nutrition and eating close to the ground. She loves to empower women in the kitchen, helping them learn that eating healthy can taste amazing. Kasey provides recipes that are good for the body, mind, and soul. Visit her blog or follow along on Instagram!
Yum!!! What a perfect dish! Thanks for sharing!