Cumin Roasted Carrots and Chickpeas with Tahini Yogurt

Cumin Roasted Carrots with Chickpeas

Cumin Roasted Carrots and Chickpeas with Tahini Yogurt is winter comfort at its finest.  Rainbow carrots and chickpeas are slow roasted with earthy spices and served with a smooth tahini yogurt dip.


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

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


Preheat the oven to 400 F and lightly spray a 9×13 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 chickpeas.  

Bake at 400 F for 25-30 minutes, stirring halfway through, until carrots are tender.

To make the Tahini Yogurt:

Serve carrots and chickpeas with Tahini Yogurt dip, sesame seeds, and minced cilantro.