Sumac-Spiced Roasted Carrot and Chickpea Bowl with Tahini Drizzle

Ingredients

• 1 pound carrots, peeled and cut into sticks
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon sumac
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup tahini
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon honey
• 1 tablespoons water, as needed to thin
• 1 teaspoon salt

Method

1. 01
   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. 02
   In a large bowl, combine the carrot sticks and chickpeas. Drizzle with olive oil, then add sumac, ground cumin, smoked paprika, salt, and freshly ground black pepper. Toss to coat evenly.
3. 03
   Spread the carrot and chickpea mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the carrots are tender and chickpeas are crispy.
4. 04
   While the carrots and chickpeas are roasting, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, honey, and salt. Gradually add water, one tablespoon at a time, until the sauce reaches a pourable consistency.
5. 05
   Once roasted, remove the carrots and chickpeas from the oven and let them cool slightly.
6. 06
   To assemble the bowls, divide the roasted carrot and chickpea mixture among four serving bowls.
7. 07
   Drizzle each bowl with the prepared tahini sauce and garnish with additional sumac if desired.
8. 08
   Serve immediately and enjoy the vibrant flavors.