Sheet Pan Moroccan-Spiced Chickpea and Carrot Roast

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant sheet pan dish featuring chickpeas and carrots roasted with warm Moroccan spices for a flavorful, hearty vegetarian meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs canned chickpeas, drained and rinsed, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. In a large mixing bowl, toss 2 cups drained and rinsed canned chickpeas and 3 medium peeled carrots cut into 1/2-inch sticks with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper until everything is evenly coated and fragrant.
  2. Step 2: Spread the chickpeas and carrots evenly on a large rimmed baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the carrots are tender and chickpeas are slightly crispy on the edges.
  3. Step 3: Remove the sheet pan from the oven and drizzle 1 tbsp fresh lemon juice over the roasted chickpeas and carrots. Toss gently to combine and sprinkle 2 tbsp chopped fresh parsley on top before serving warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Chickpea and Carrot Roast take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Moroccan-Spiced Chickpea and Carrot Roast?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Chickpea and Carrot Roast?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Moroccan-Spiced Chickpea and Carrot Roast for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Moroccan-Spiced Chickpea and Carrot Roast vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes