This Roasted Harissa Carrots and Chickpeas recipe is a simple and delicious sheet pan recipe that makes a great vegan and vegetarian main dish or a side dish! It's easy to make and packed with flavor.
Earthly Provisions is a vegan food blog, but somehow I don't actually have that many vegetable-forward recipes! It's because I focus mainly on baked goods, but still- sometimes you need to eat a vegetable! I do have some veggie recipes like my Maple Dijon Brussels Sprouts and Vegan Cheesy Cauliflower Casserole, but it's time to add to the list.
And these roasted Harissa Carrots and Chickpeas are the perfect way to do that. This recipe is easy, delicious, and works as more of a main dish or as a side dish. It's packed with flavor from harissa paste and plenty of spices and it's all made on a sheet pan, so the oven does most of the work! It doesn't get better than that.
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Why You'll Love This Recipe
- This recipe only requires 8 simple ingredients and easy methods.
- These are the most flavorful carrots you will ever eat!
- You can serve these Roasted Harissa Carrots and Chickpeas as a vegetarian or vegan main dish or as a side dish.
- This recipe is vegan and gluten-free so anyone can enjoy it.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Carrots: Try to get carrots that are about 1" in diameter. They can be orange carrots or rainbow carrots! I used orange here, but I love to make Hot Honey Roasted Rainbow Carrots.
Harissa Paste: Harissa is delicious in so many recipes like this on and Creamy Harissa Pasta! It is a North African condiment made with red peppers, chilis, garlic and spices. I really like Mina harissa.
Chickpeas: Chickpeas are my favorite bean to cook with because they are so versatile! They can do it all from Chickpea Sweet Potato Burgers, to Broccoli Chickpea Stir Fry and even Vegan Pot Pie!
Onion and Garlic Powder: Garlic and onion powder add a ton of flavor that complements the harissa paste.
Hummus: I serve the roasted carrots and chickpeas on top of some store-bought hummus. It adds a nice creamy element.
Step-by-Step Instructions
Step 1. Place a pound of peeled carrots onto a baking sheet. Top the carrots with olive oil, garlic powder, onion powder, salt and pepper. Toss well to coat the carrots, then place them in a 425* F oven for 25 minutes.
Step 2. Remove the baking sheet from the oven and add the chickpeas, remaining garlic powder and onion powder and harissa paste to the carrots. Toss to coat with a spatula and return to the oven for 15 more minutes or until the carrots are tender. Serve over hummus and with a sprinkle of chives!
Recipe FAQs
Place everything in an airtight container and store in the refrigerator for up to 4 days.
It really depends on the brand. If you are worried that harissa will be too spicy for you, find a brand that has a mild version like Mina!
Neither! I like to roast vegetables right on the middle rack of my oven. If you use the bottom rack, you risk overbrowning the vegetables. And the top rack may take longer than the time the recipe calls for.
Expert Recipe Tips
If your carrots are larger than 1 inch in diameter, cut the carrots in half longways after peeling them!
When you add the chickpeas and harissa paste to the carrots, give everything a really good toss with a spatula. Everything should be coated with harissa.
Looking for More Simple Vegan Meal Ideas?
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📖 Recipe
Harissa Carrots and Chickpeas
Equipment
- 1 Cutting Board
- 1 Chefs Knife
- 1 Vegetable Peeler
- 1 Rimmed Baking Sheet
- Measuring Spoons
Ingredients
- 1 Pound Carrots, peeled see note
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Garlic Powder, divided
- 1 teaspoon Onion Powder, divided
- ¼ teaspoon Kosher Salt
- Black Pepper to Taste
- 1 15 oz Can of Chickpeas, drained and rinsed
- 3 tablespoon Harissa Paste
- ⅓ Cup Hummus
- 1 tablespoon Finely Chopped Chives, optional
Instructions
- Preheat oven to 425* F.
- Place the carrots onto a rimmed baking sheet, drizzle them with olive oil, then season them with ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and salt and pepper. Toss to combine.
- Roast the carrots in a 425* F oven for 25 minutes.
- Remove the carrots from the oven. Then, add the chickpeas, the remaining garlic and onion powder, and harissa paste to the baking sheet. Use a spatula to toss until everything is evenly coated. Return to the oven for an additional 15 minutes, or until the carrots are tender.
- Spread the hummus onto a serving plate. Top the hummus with the carrots and chickpeas, then top with a sprinkle of chives. Serve warm.
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