The simplicity of this recipe’s preparation proves that great flavors don’t require great effort. Cooking the garbanzo beans ahead will make for a quick pick-up and the use of sweet smoky paprika and cayenne give this dish flavor and textural chemistry that is sure to impress.

Prep time: 10 min

Cook time: 65 min

Total time: 75 min

Smoky Roasted Carrots and Chickpeas
Copyright Recipe © 2016 Woodland Foods


Makes 4 to 6 servings


  1. Soak garbanzo beans over night. Drain and rinse. Cover with cold water in a pot and bring to a boil. Turn the heat to a simmer and cook until the beans are tender. About 45 minutes. Strain and spread beans out on a sheet pan to cool and dry.

  2. Preheat oven to 400° F. Line a baking sheet with parchment paper or aluminum foil.

  3. Place sliced carrots and garbanzo beans in a large mixing bowl. Combine olive oil, smoked sweet paprika, cumin, cinnamon, salt and cayenne pepper in a smaller bowl, and whisk. Drizzle over carrots and chickpeas, and toss to thoroughly cover.

  4. Transfer to the prepared baking sheet, and roast for 18 minutes, turning once or twice with a spatula. Carrots should be lightly browned at the edges and are crisp-tender, and garbanzo beans should be golden-brown and slightly crispy.

  5. Transfer to a serving bowl, and toss with chopped fresh parsley.