Harissa Carrots and Chickpeas
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.
Servings: 2 Servings
Calories: 306kcal
Cost: $4
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.
Notes
If your carrots have a 1" diameter, you can leave them whole. If they are larger than that, you need to cut them in half longways.
When you add the chickpeas and harissa to the baking sheet make sure you toss everything together really well so everything is coated in harissa.
Nutrition
Serving: 1Serving | Calories: 306kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 904mg | Potassium: 904mg | Fiber: 9g | Sugar: 14g | Vitamin A: 38054IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 2mg