Description
A flavorful vegan bowl featuring caramelized carrots and spicy chickpeas, topped with a creamy tahini lemon sauce. The one-pan method infuses vegetables and legumes with smoky spices for a hearty, balanced meal.
Ingredients
700g fresh carrots (peeled and cut into 1-inch pieces)
425g canned chickpeas (drained, rinsed, and well dried)
3 tablespoons extra virgin olive oil (divided for roasting and sauce)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lemon juice
2 tablespoons tahini
1 clove garlic (minced)
Fresh cilantro or parsley (chopped, for garnish)
Instructions
Preheat oven to 200°C (390°F).
Toss carrot pieces with 1 1/2 tablespoons olive oil, 1/2 teaspoon smoked paprika, and 1/2 teaspoon cumin on a large baking sheet.
Season with salt and pepper, then roast for 15 minutes.
Add chickpeas to the pan with tongs, toss to coat with remaining oil and spices (1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, pepper to taste).
Return to oven and roast for 15 more minutes or until carrots are tender and chickpeas are golden crisp.
In a bowl, whisk together tahini, 1/2 teaspoon cumin, 1 tablespoon olive oil, lemon juice, garlic, and 3-4 tablespoons water to create a smooth sauce.
Assemble bowls with roasted vegetables, chickpeas, and sauce. Garnish with fresh herbs.
Notes
For optimal chickpea crispiness: Dry along paper towels or a clean kitchen towel before roasting.
Replace with beets or parsnips for a rainbow variation.
Thicken sauce further with more tahini or thin with additional water.
Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Recettes Healthy Rapides | Cuisine Saine & Facile
- Method: Roasting
- Cuisine: Méditerranéenne / Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg