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Cumin Roasted Carrots and Chickpeas with Tahini Yogurt

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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

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.
Cumin Roasted Carrots with Chickpeas
a white plate with four whole rainbow carrots, chickpeas, cilantro, and tahini yogurt on the side

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!

A white baking dish filled with chickpeas, whole rainbow carrots, and sprinkled with green herbs

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.

A white plate on a white marble countertop with tahini yogurt next to whole rainbow carrots and chickpeas

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!

  1. Scrub the limes really well to make sure they are nice and clean.
  2. Cut the limes into pieces to make it easier for the blender.
  3. Combine half the lime pieces, half the sugar, and half the water in the blender and pulse for 10 seconds until the limes are well broken down, then strain through a fine mesh strainer.
  4. Repeat with the remaining limes, sugar, and water.
  5. Pour the lemonade into a pitcher and then stir in the sweetened condensed milk until well combined.
  6. Serve over ice and enjoy!

Storage Informaton

This limeade will store well

To Make the Roasted Carrots:

  1. Preheat the oven and lightly spray a 9×13 dish with nonstick cooking spray.  
  2. Drain and rinse the chickpeas.  
  3. Wash and dry the carrots.  Peel if desired, although its not necessary.
  4. Add the carrots and chickpeas to the casserole dish and drizzle 2 Tbsp olive oil over the top.  Mix using your hands.  
  5. In a small bowl, combine the spices together.  Sprinkle over the carrots and the chickpeas.  Toss to combine.
  6. Bake at 400 F for 25-30 minutes, stirring halfway through, until carrots are tender.

To make the Tahini Yogurt:

  1. Whisk together the Greek yogurt, tahini, lemon juice, maple syrup, and salt.  
  2. 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!

A white marble countertop with a white baking dish an white plate, both with whole rainbow carrots, chickpeas, and cilantro. A silver fork between

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo

Cumin Roasted Carrots with Chickpeas

Cumin Roasted Carrots and Chickpeas with Tahini Yogurt

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.
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Course: Kid Friendly Side Dishes
Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 362kcal
Author: Jenni

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

Serving: 1g | Calories: 362kcal | Carbohydrates: 31g | Protein: 12g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 2mg | Sodium: 551mg | Fiber: 8g | Sugar: 7g

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!

One Comment

  1. Yum!!! What a perfect dish! Thanks for sharing!

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