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Roasted Carrots and Chickpea

Roasted carrots and chickpeas

May 25 2017

u

30 mn

Serves 5

I have adapted this recipe form the cookbook food swing from Jessica Seinfeld.. I have to say that is one of my favorite recent cookbook. I always like to add my own touch to any recipe I make, but this book has been an inspiration to many o four family meals recently!!!

Ingredients

  • 15 carrots, peeled ( I like using rainbow colors, makes it prettier)
  • 1 can of chickpeas, minced and dried
  • Olive oil
  • 1 tsp paprika
  • 1 tsp of cumin
  • salt and pepper
  • Vinaigrette: 3 tbsp of lemon juice, 3 tbsp of olive oil 3 tbsp of chopped flat parsley

Directions

Preheat the oven at 425F. Place the carrots and chickpeas on a baking dish, add the olive and spices and make sure all the veggies are coated and spread in an even layer. Roast for 30-35 minutes, make sure to shake the veggies halfway through.

Combine all the ingredients for the vinaigrette in a jar and shake.

When the veggies are cooked, plate them nicely and drizzle with the dressing.

 

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