All of this has nothing to do with chickpeas and carrots, but I feel this blog is a place for me to not only share recipes and pictures, but a place for me to tell you my story and share with you experiences because without them life would be boring.
Now onto those chickpeas and carrots. I love beans, I eat them on a regular basis, but if I had to choose a favorite, chickpeas would be at the top. Right next to black beans. Chickpeas, also known as garbanzo beans and sometimes ceci beans, are one of the most distinct looking as far as shape go. If you've ever eaten hummus then you've most likely eaten chickpeas.
When I'm cooking with them I can never help popping them into my mouth one by one. They're perfect for snaking on. I love how well they go with spices and this version is no exception. Roasted alongside carrots and energized with a hint of lime juice and cayenne pepper, these were a welcome warm dish on a rather soggy afternoon. Below are estimates for how much seasoning I used, I rarely measure when cooking, so add more or less depending on your own taste. I used organic carrots that I washed well to get off any extra dirt, feel free to peel them if you like, I usually don't. Also, I burned my tongue on a few of these when they came out of the oven, so be careful because the insides of those little chickpeas stays pretty hot even when the outside can be held in your hand.
Spicy Roasted Chickpeas and Carrots with Limeserves 4 as a side
1 teaspoon cumin 1 teaspoon coriander 1 small bunch carrots, roughly chopped3 cups cooked chickpeas or about 2 15-ounce cans, drained and rinsed1 tablespoon extra virgin olive oil1/8 teaspoon cayenne pepper juice of one limesalt to taste
Preheat oven to 400˚F.
Place carrots, chickpeas, olive oil, and spices into a bowl, sprinkle with salt and toss everything to coat evenly. Using half the lime, squeeze juice over the bowl and give everything one more quick stir.
Transfer everything to a rimmed baking sheet and roast until the carrots and chickpeas are lightly browned, about 25 minutes. Make sure you stir occasionally for even cooking. Once out of the oven, squeeze on more lime juice, if desired, and adjust the salt if need be.
Serve warm. Can be made ahead and re-warmed in the oven at 400˚F for about 5 minutes.