Recently, I visited my friend Meg, who served me this wonderful dish as a side to roasted lamb chops. I think everyone will enjoy it. Full of warm flavors, it’s the perfect addition to any fall meal.
INGREDIENTS:
→ 18 thin, freshly peeled carrots
→ 2 l5-ounce cans chickpeas
→ 2 tablespoons olive oil
→ 1 teaspoon ground cumin
→ 1 teaspoon ground cinnamon
→ Zest of 1 orange
→ ½ teaspoon paprika
→ ½ teaspoon sea salt
→ ¼ teaspoon of cayenne pepper
DRESSING:
→ 3 tablespoons fresh lemon juice
→ ¼ teaspoon salt and pepper
→ 2 tablespoons olive oil
→ 1 scallion sliced thinly
→ 3 tablespoons fresh, chopped parsley
→ ½ cup crumbled goat cheese (optional)
DIRECTIONS:
→ 1. Preheat oven 425 degrees.
→ 2. Rinse and drain chickpeas. Pat dry.
→ 3. Chop ends off carrots.
→ 4. Pour chickpeas into a rimmed baking pan and top with carrots. Drizzle on olive oil and toss.
→ 5. In a small bowl, combine all the dry ingredients and sprinkle over carrots and chickpeas evenly.
→ 6. Roast in oven about 40 minutes or until carrots are fork tender.
→ 7. Wisk all the dressing ingredients together and pour over cooled carrots and chickpeas. Toss evenly.
→ 8. Top with crumbled goat cheese, as desired.
