$1.07 a serving · 28 min
- Under 30 min
- Makes leftovers
- Vegan
- Gluten-free
- Dairy-free
- Nut-free
- Heart-healthy
- Anti-inflammatory
- Thyroid-friendly
- Mediterranean
- Beans & lentils
Cost is the ingredients you actually use. About $4.28 if you cook for four.
- Protein
- 18g
- Carbs
- 36g
- Time
- 28 min
Ingredients
Per serving, grouped the way the store is laid out.
Produce
- Carrots4 oz
- Lemons1
- Fresh parsley4 tsp
Pantry
- Chickpeas (can)1
- Olive oil2 tsp
Spices
- Smoked paprika1 tsp
- Salt & pepper1 tsp
How to cook it
- 1
Heat the oven to 425°F / 220°C. Drain the chickpeas and cut the carrot into batons.
- 2
Toss with oil, paprika, salt and pepper. Roast 22 minutes until the chickpeas blister.
- 3
Finish with lemon and parsley.
People also ask
- What to serve with Paprika chickpeas & roasted carrot?
- Lemon garlic chicken sheet-pan, Chicken fajitas, or Thai green chicken curry. Those sit in the same style as Paprika chickpeas & roasted carrot and keep the grocery list from exploding.
- Can you meal prep Paprika chickpeas & roasted carrot?
- Yes. Paprika chickpeas & roasted carrot holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. beans and the sides reheat without falling apart.
- How long does Paprika chickpeas & roasted carrot last in the fridge?
- 3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.
- Is Paprika chickpeas & roasted carrot vegan?
- Yes. Paprika chickpeas & roasted carrot is vegan.
- Is Paprika chickpeas & roasted carrot vegetarian?
- Yes. Paprika chickpeas & roasted carrot is vegetarian.
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