Cumin Roasted Carrots with Chickpeas

Cumin Roasted Carrots and Chickpeas with Tahini Yogurt

  • Author: Jenni
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings
  • Category: Side Dish
  • Method: Roast
  • Cuisine: Mediterranean


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.