Ingredients
Scale
- 4 large carrots, peeled and cut into sticks
- 1 cup cooked chickpeas, drained and dried
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss carrots with 1 tbsp olive oil, smoked paprika, cayenne, salt, and pepper.
- Spread carrots on the baking sheet and roast for 20-25 minutes until tender and caramelized.
- Meanwhile, toss chickpeas with remaining olive oil and a pinch of salt, then roast on a separate sheet or add to the same sheet for the last 10 minutes until crispy.
- Remove from oven, garnish with chopped parsley, and serve hot.
Notes
- Adjust spice levels according to heat preference.
- Ensure chickpeas are dried well before roasting for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roast
- Cuisine: Modern healthy
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg