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A Colorful Vegetarian Dish for the New Year: Harissa Roasted Carrots and Chickpeas

Guest post by Stephanie McKercher MS, RDN 

This simple plant-based recipe is equal parts colorful and nutritious, making it a great way to kick off the New Year. 

This dish may be a bit lighter but it certainly isn’t lacking in festivity or flavor.  Try serving with your favorite cooked whole grains (I love farro) or pile it into a whole wheat pita pocket if you’re looking for a meal that’s more portable!

Harissa Roasted Carrots and Chickpeas
Author: Stephanie McKercher, RDN

Serves: 3
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

 

Ingredients:

  • 1 (15 ounce) can drained, rinsed, and thoroughly dried chickpeas
  • 20 small peeled carrots (about 2 cups)
  • 1 tablespoon harissa (I used Trader Joe’s)
  • 1 teaspoon honey (or maple syrup if vegan)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon toasted sesame oil
  • Salt and pepper
  • ¼ cup pomegranate arils
  • 1 tablespoon runny tahini
  • 1 tablespoon dukkah seasoning (I used Trader Joe’s)

Instructions:

  1. Preheat oven to 400º F and spread chickpeas and carrots on a baking sheet and set aside.
  2. Whisk together harissa, honey/maple syrup, balsamic vinegar, sesame oil, and salt and pepper. Pour over chickpeas and carrots and toss lightly until fully coated. Place baking sheet on center rack of oven and roast until carrots are tender, and chickpeas are golden brown, about 30 minutes.
  3. Remove baking sheet from oven and transfer carrots and chickpeas to a serving dish. Add pomegranate arils, drizzle tahini over top, and sprinkle with dukkah before serving. Enjoy!

Stephanie McKercher MS, RDN is a private practice registered dietitian and virtual nutrition coach based in Denver, Colorado.

Steph creates delicious plant-based recipes and shares mindful living advice on her healthy food blog, The Grateful Grazer, where she strives to prove that nourishing food can look mouthwatering and taste great too.  Connect with Stephanie on Instagram, Facebook, Twitter, and Pinterest

When I’m not in the kitchen, I’m happiest outside, especially now that my husband and I made the move from the Midwest to beautiful Colorado.  In the winter, I love spending sunny days on the ski hills but really, I live for warmer summer months spent camping, practicing photography, and hiking new mountain trails with our dog, Neil Young.  I call my blog The Grateful Grazer because gratitude has been one of the biggest game-changers on my own path toward health and wellbeing…and I also just really love Jerry Garcia. 🙂

Harissa Roasted Carrots and Chickpeas
Serves 3
A Colorful Vegetarian Dish: Harissa Roasted Carrots and Chickpeas
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 (15 ounce) can drained, rinsed, and thoroughly dried chickpeas
  2. 20 small peeled carrots (about 2 cups)
  3. 1 tablespoon harissa (I used Trader Joe’s)
  4. 1 teaspoon honey (or maple syrup if vegan)
  5. 1 tablespoon balsamic vinegar
  6. 1 tablespoon toasted sesame oil
  7. Salt and pepper
  8. ¼ cup pomegranate arils
  9. 1 tablespoon runny tahini
  10. 1 tablespoon dukkah seasoning (I used Trader Joe’s)
Instructions
  1. Preheat oven to 400º F and spread chickpeas and carrots on a baking sheet and set aside.
  2. Whisk together harissa, honey/maple syrup, balsamic vinegar, sesame oil, and salt and pepper. Pour over chickpeas and carrots and toss lightly until fully coated. Place baking sheet on center rack of oven and roast until carrots are tender, and chickpeas are golden brown, about 30 minutes.
  3. Remove baking sheet from oven and transfer carrots and chickpeas to a serving dish. Add pomegranate arils, drizzle tahini over top, and sprinkle with dukkah before serving. Enjoy!
Taste Life, with Chere Bork http://cherebork.com/blog/
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