Roasted Carrots and Garbanzo Beans with Lemon Tahini Drizzle

July 19, 2018

Roasted Carrots and Crispy Garbanzo Beans with Tahini Sauce

I gotta say that veggies have been back burnered as a cooking skill. Don’t you think about meat as the hard part? Vegetables have been kind of an afterthought, for me. So I am practicing. I wanna make that veggie meal that makes people go – this is like crack.

Are you waiting for me to reveal I’m a vegan now?? How trendy. But no. Meat is magnificent – but there is a catch. You see, when you a “blogger”, (hold on while I step up on my soap box), you are inspiring people to eat a certain way – or at least hoping to. Maybe it’s dessert, southern food, vegan, paleo, or dairy-free. But I think it is fair to say that you should stand behind what you’re “selling”. And here is the catch – I’ve lost steam on this on-demand recipe abyss situation we’re in.

What do I mean? Ok – think about Pinterest – what are we searching for? How about Easy Weeknight chicken dinner. Why is Chicken looked at like a 3-4 night / wk food? Guys a chicken only has TWO breasts. So say you had to provide raise the chicken yourself – you’re going to kill three chickens per week? No, you’d kill one, and you’d use all parts. You’d fill in the rest of the meal with plants.

 

Do you see where I am going with this? No? ok good, then we’re in the same boat. I feel unsure where I’m going with the blog but I have ideas, and I am excited. Because I reallly love sharing food. I just want to share recipes that are more sustainable, affordable, repeatable. and, well, ethical!

Crispy Spiced Chickpeas with Roasted Carrots and Lemon Tahini Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 


Course: Dinner, Side Dish
Cuisine: American, Mediterranean
Keyword: Vegan
Ingredients
For the Carrots
  • 10 small Carrots or 5 large
  • Curry Powder
  • Coriander
  • Salt
  • Olive Oil
For the Chickpeas
  • 1 can Garbanzo Beans
  • Smoked Paprika
  • Chili Powder
  • Granulated Garlic
  • Cayanne
  • Salt
For the Sauce
  • 1/4c c Tahini
  • Lemon Juice
  • Olive Oil
  • Salt
  • Warm Water
Instructions
  1. Preheat oven to 400 degrees

  2. Peel Carrots - halving or quartering them lengthwise if they are big. Toss with olive oil and spices.

  3. Place on a sheet pan and roast for 15 minutes.

  4. Drain and rinse chickpeas, toss with olive oil and spices. When carrots hit 15min, add second tray that is full of chickpeas and cook for another 15min. 

  5. Test carrots and if they can be pieced with a fork pull them out. Turn the oven to broil and let the chickpeas get a little crispy. Watch them closely!! 🙂

  6. Blend sauce ingredients together, salt to taste. 

  7. Plate and enjoy! 

    Maybe put them over arugula..that sounds delicious! 

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