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:
- 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.