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.
Servings: 4 Servings
Calories: 362kcal
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
