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
Ingredients
Makes 4 to 6 servings
-
8 Medium Carrots, peeled and sliced 1/2-inch thick on the diagonal
-
14 Ounces Chickpeas, cooked
-
3 Tablespoons Olive Oil
-
1 Teaspoon Smoked Hot Paprika
-
1/2 Teaspoon Ground Cumin
-
1/2 Teaspoon Ground Korintje Cinnamon
-
1/2 Teaspoon Fine Sea Salt
-
1/4 Teaspoon Ground Cayenne Pepper
-
1/4 Cup Fresh Parsley, chopped
Directions
-
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.
-
Preheat oven to 400° F. Line a baking sheet with parchment paper or aluminum foil.
-
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.
-
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.
-
Transfer to a serving bowl, and toss with chopped fresh parsley.