Cumin Roasted Carrots & Crispy Chickpeas | Vegan Recipes

Cumin Roasted Carrots & Crispy Chickpeas

ChicP

Try this as a fresh light meal which is full of flavor.

  1. 1 container herby hummus
  2. 14 oz. mixed baby carrots
  3. 1 can of chick peas, drained rinsed and patted dry
  4. 2 tbsp. light oil
  5. 1 tbsp. cumin seeds
  6. 1 tbsp. ground cumin
  7. Salt, pepper
  8. 1-2 tbsp. zaatar
  9. Few springs of parsley

Pre heat the oven to 350°F

Add the carrots, cumin seeds, and oil to a lined baking tray and rub to combine. Sprinkle with a tsp of salt and place in the pre heated oven for about 20 -30mins or until the carrots are tender and roasted.

Line another baking try and add the chickpeas, another tbsp. of oil and a good sprinkle of salt. Stir to combine and add to the oven to crisp up. Stir after 10 minutes and continue to cook for another 10 minutes, after which sprinkle on the ground cumin and stir again, place back into the oven for another 10 minutes.

Spread the hummus on to a large serving plate, once your carrots are cooked remove from the oven and place on top of the hummus, sprinkle over the crispy chickpeas, zaatar and fresh parsley leaves.

Credit: @natalie.naturally

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?