Sheet Pan Spiced Moroccan Chickpea and Carrot Roast
A vibrant sheet pan dish featuring chickpeas and carrots roasted with warm Moroccan spices and fresh herbs, perfect for a wholesome vegetarian main or side. This mediterranean-inspired vegetarian ready in about 40 minutes pairs canned chickpeas, drained and rinsed, extra virgin olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 4 medium carrots, peeled and cut into 1/2-inch sticks
- 3 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 2 cups drained canned chickpeas and 4 medium peeled and cut carrots (into 1/2-inch sticks) with 3 tbsp extra virgin olive oil, 1 tsp ground cumin, 1 tsp ground paprika, 1 tsp ground coriander, 1/4 tsp ground cinnamon, 1 tsp kosher salt, and 1/2 tsp black pepper until all pieces are evenly coated and fragrant.
- Step 2: Spread the chickpeas and carrots in a single layer on a rimmed baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and the chickpeas are slightly crispy at the edges.
- Step 3: Remove from the oven and immediately toss with 1/4 cup chopped fresh cilantro and 2 tbsp fresh lemon juice for a bright finishing touch. Serve warm or at room temperature.
Frequently asked questions
How long does Sheet Pan Spiced Moroccan 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 Spiced Moroccan 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Sheet Pan Spiced Moroccan 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 Spiced Moroccan 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 Spiced Moroccan 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.
