Name: One-Pan Roasted Carrot and Chickpea Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 ½ pounds (about 6–7 medium) carrots, peeled and chopped into 1-inch pieces; 1 (15-ounce) can chickpeas, rinsed, drained, and thoroughly dried; 2 tablespoons olive oil, divided; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste); ¼ cup tahini; 3 tablespoons freshly squeezed lemon juice; 1–2 tablespoons maple syrup (or honey if not vegan); 1 tablespoon olive oil; 3–5 tablespoons water (to thin dressing)

Introduction

This one-pan roasted carrot and chickpea bowl is a simple yet flavorful dish perfect for a nutritious meal. Roasting brings out the natural sweetness of the carrots while the chickpeas add a satisfying texture. Finished with a creamy tahini dressing, this bowl is a delightful combination of smoky, sweet, and tangy flavors.

A white bowl is filled with three main layers: the bottom layer is charred green leaves with a slightly crisp texture, the middle layer consists of grilled orange carrot slices with visible black grill marks, and the top layer has golden-brown round chickpeas scattered evenly. This is all drizzled with a creamy light beige sauce and sprinkled with small pieces of green herbs for garnish. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds (about 6–7 medium) carrots, peeled and chopped into 1-inch pieces

1 (15-ounce) can chickpeas, rinsed, drained, and thoroughly dried

3 tablespoons olive oil, divided

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

¼ cup tahini

3 tablespoons lemon juice, freshly squeezed

1–2 tablespoons maple syrup (or honey, if not vegan)

3–5 tablespoons water

Instructions

Step 1: Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat while the oven warms. A hot pan helps achieve perfect caramelization.

Step 2: In a large bowl, combine the chopped carrots, dried chickpeas, 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss well to coat everything evenly.

Step 3: Carefully remove the hot baking sheet from the oven and spread the carrot and chickpea mixture in a single layer. Avoid overcrowding to ensure roasting instead of steaming.

Step 4: Roast for 25–30 minutes, tossing halfway through (around 15 minutes) for even browning. The carrots should be tender with caramelized edges and chickpeas golden and crisp.

Step 5: While roasting, whisk together tahini, lemon juice, maple syrup, and remaining 1 tablespoon olive oil in a small bowl. Gradually add water, 1 tablespoon at a time, whisking until smooth and pourable. Adjust seasoning to taste.

Step 6: Serve the roasted carrot and chickpea mixture over your choice of base like quinoa or greens. Drizzle generously with the tahini dressing and garnish with fresh herbs if desired.

Tips & Variations

Drying the chickpeas thoroughly before roasting is key to achieving a crispy texture instead of soggy.

Use colorful rainbow or purple carrots for a visually stunning presentation.

Adjust the maple syrup or lemon juice in the dressing to match your preferred balance of sweetness and acidity.

For added protein, top the bowl with toasted nuts or seeds.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but make sure to cook them fully and dry them thoroughly before roasting to get the best texture.

Is this recipe vegan?

Yes, this recipe is vegan if you use maple syrup instead of honey in the dressing.

Dinner

One-Pan Roasted Carrot and Chickpea Bowl Recipe