Spiced Roasted Chickpeas, Carrots, and Dates

• 1 15-ounce can chickpeas, drained and rinsed
• 2 cups baby carrots, halved
• 1/2 cup pitted dates, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chickpeas, carrots, dates, olive oil, cumin, smoked paprika, cinnamon, cayenne, and a pinch of salt.
3. 3 Spread the mixture in a single layer on a baking sheet.
4. 4 Roast for 25 minutes, stirring halfway through.
5. 5 Garnish with chopped parsley before serving.

Equipment

• Baking sheet
• Baking sheet

Variations

• Add a handful of chopped almonds or walnuts for extra crunch.
• For a tangy twist, drizzle with a bit of lemon juice before serving.

Substitutions

• If dates aren't your thing, try dried apricots or cranberries.
• Substitute olive oil with avocado oil for a different flavor profile.

Pairings

• Pairs nicely with grilled chicken or falafel.
• Great alongside a tahini or yogurt-based sauce.

Nutrition

Tips

• For extra crispiness, pat chickpeas dry with a paper towel before tossing with the spices.
• Feel free to adjust the spice levels to your taste preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Does not freeze well due to the texture change in chickpeas and dates.

Serving Suggestions

• Serve as a hearty side dish or a snack.
• Pairs well with a fresh green salad or warm pita bread.

FAQ