Spiced Carrots with Chickpeas and Herbs

5

(3)

• 

• Cooking and Prep: 50 m
• Serves: 6
• Contains:

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Ingredients (16)

Carrots and Chickpeas

• 6–8 large carrots, washed and sliced into quarters lengthwise

• 1 (15.5-ounce) can Haddar Chickpeas, drained and dried

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  Haddar Chickpeas

• 2 tablespoons extra virgin olive oil

• 1 and 1/2 teaspoons Haddar Kosher Salt

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  Haddar Kosher Salt

Dressing

• 1/4 cup extra virgin olive oil

• 1 teaspoon Haddar Kosher Salt

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  Haddar Kosher Salt

• 2 tablespoons Heaven and Earth Lemon Juice

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  Heaven and Earth 100% Lemon Juice

• 1/4 teaspoon garlic powder

• 1/4 teaspoon paprika

• 1/4 teaspoon Gefen Cumin

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  Gefen Ground Cumin

• 1/4 teaspoon sumac

• 1 teaspoon sesame seeds

• 2 tablespoons finely chopped fresh parsley

• 2 tablespoons finely chopped fresh cilantro

• 2 tablespoons finely chopped fresh mint (optional)

• 1/2 cup roughly chopped parsley and/or cilantro and/or mint, for garnish

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Start Cooking

Prepare the Carrots and Chickpeas

1. Preheat oven to 425 degrees Fahrenheit.

2. Place carrots and chickpeas onto a baking sheet and toss with the olive oil and salt.

3. Bake for about 30–35 minutes, flipping midway through, until the carrots are golden brown and chickpeas are dry and crispy.

Prepare the Dressing

1. Prepare the dressing in a medium bowl by combining all the dressing ingredients, including the finely chopped fresh herbs. Mix well. The dressing will be quite thick.

For Serving

1. Plate the warm carrots and chickpeas on a large dish and drizzle dressing all over.

2. Gently toss with loosely chopped fresh herbs.

Note:

If you would like to prepare this dish in advance, dress the carrots and chickpeas then store in a sealed container in the fridge. Toss with loosely chopped herbs right before serving.