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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Kid Friendly Side Dishes
Cuisine: Middle Eastern
Servings: 4Servings
Calories: 362kcal
Author: Jenni
Ingredients
For the Carrots:
2bunches rainbow carrotswashed, tops trimmed
1can chickpeasdrained and rinsed
2Tbspolive oil
1tspcumin
½tspcoriander
¼ - ½tspsalt
For the Tahini Yogurt:
¼c.whole-milk Greek yogurt
For the Tahini Yogurt:
¼c.tahinisesame seed paste
2Tbsplemon juice
2tspmaple syrup
Water to thinas needed
¼tspsalt
Sesame seeds and minced cilantrofor 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.