Sticky, Spicy, Sweet Roasted Carrots And Chickpeas

Name: Sticky, Spicy, Sweet Roasted Carrots And Chickpeas With Date Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds carrots, peeled and halved (or quartered, depending on size) into thin, uniform slices; 1 15-ounce can of chickpeas, drained and rinsed; 1 teaspoon Aleppo pepper; 1 teaspoon cumin seed, lightly crushed; 1 teaspoon coriander seed, lightly crushed; kosher salt, to taste; a few tablespoons of coarsely chopped dill or cilantro; For Date Vinaigrette:; 5 Medjool dates, pitted and chopped into small pieces; 1 small garlic clove, roughly chopped; 1/4 cup cup sherry vinegar, plus additional to taste; Finely grated lemon zest plus 2 tablespoons lemon juice, from 1 small lemon; kosher salt, to taste; 1/3 cup extra-virgin olive oil; 2 to 4 tablespoons warm water

Servings: persons

1 1/2 pounds carrots, peeled and halved (or quartered, depending on size) into thin, uniform slices
1 15-ounce can of chickpeas, drained and rinsed
1 teaspoon Aleppo pepper
1 teaspoon cumin seed, lightly crushed
1 teaspoon coriander seed, lightly crushed
kosher salt, to taste
a few tablespoons of coarsely chopped dill or cilantro
For Date Vinaigrette:
5 Medjool dates, pitted and chopped into small pieces
1 small garlic clove, roughly chopped
1/4 cup cup sherry vinegar, plus additional to taste
Finely grated lemon zest plus 2 tablespoons lemon juice, from 1 small lemon
kosher salt, to taste
1/3 cup extra-virgin olive oil
2 to 4 tablespoons warm water

1
To make the date vinaigrette, combine the dates, garlic, sherry vinegar, lemon zest, lemon juice, and a pinch of kosher salt, stirring a few times to ensure the dates and garlic are fully submerged. Do this step in the blender jar if using a stand blender, or a glass measuring cup or other suitable container if using a stick blender. Let macerate for 20 to 30 minutes while prepping the carrots and other ingredients.
2
Heat oven to 400 degrees F.
3
Add the extra-virgin olive oil and the warm water (starting with 2 tablespoons) to the macerated dates and garlic in the blender jar. Blend until the vinaigrette is smooth, adding a few more teaspoons of warm water at a time to thin the vinaigrette. You're looking for a slightly thick vinaigrette, but one that can still be drizzled or poured. Add salt and sherry vinegar, to taste.
4
Place the carrots and chickpeas on a sheet pan or baking dish lined with parchment that's large enough to fit them in a single, even layer. Toss with 1/4 cup of the date vinaigrette, Aleppo pepper, cumin seed, coriander seed, and a few large pinches of kosher salt until evenly coated. It may seem like too much vinaigrette, but it'll reduce down and coat the carrots and chickpeas-so don't skimp! Spread the carrots and chickpeas in a single, even layer. Roast until the carrots and chickpeas are golden and the carrots are fork-tender, stirring 4 to 5 times to ensure even roasting and to avoid the vinaigrette burning in open areas of the pan (but don't be too concerned--it's why you're using parchment!). The roasting time will depend on the freshness and size of the carrots - anywhere from 25 minutes to 45+ minutes. If the carrots are browning too quickly but aren't tender, lower the oven to 375 degrees F and continue roasting until tender.
5
Scatter the dill or cilantro over the carrots and chickpeas, and adjust seasoning to taste. Serve warm, making sure to drizzle more of the vinaigrette over the carrots and chickpeas before serving. (See headnote for suggested pairings.)

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds carrots, peeled and halved (or quartered, depending on size) into thin, uniform slices, 1 15-ounce can of chickpeas, drained and rinsed, 1 teaspoon Aleppo pepper, 1 teaspoon cumin seed, lightly crushed, and more.

Yes, Sticky, Spicy, Sweet Roasted Carrots And Chickpeas With Date Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sticky, Spicy, Sweet Roasted Carrots And Chickpeas With Date Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions