Cumin Roasted Carrots & Crispy Chickpeas | Vegan Recipes

Cumin Roasted Carrots & Crispy Chickpeas


Cumin roasted carrots and crispy chickpeas

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


  1. 2 pots herby houmous
  2. 450g mixed baby carrots
  3. 1 tin 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 180°C

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 10minutes 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 houmous on to a large serving plate, once your carrots are cooked remove from the oven and place onto of the houmous, sprinkle over the crispy chickpeas, zaatar and fresh parsley leaves.


Credit: @natalie.naturally

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