Cumin-Roasted Carrots with Chickpeas & Tomatoes - National Health Association

Name: Cumin-Roasted Carrots with Chickpeas & Tomatoes - National Health Association
Ingredients: 1 pound carrots, multicolor if available, cut diagonally into 1½-inch pieces; 1½ cups cooked or 1 (15-ounce) BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed; Spritz of apple cider vinegar; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ¼ teaspoon ground black pepper; 3 cups grape tomatoes, halved lengthwise; Cooked whole grains or greens (optional); ¼ cup chopped fresh parsley or cilantro

www.healthscience.org

Enjoy these savory veggies as is, or serve over your favorite cooked whole grains or leafy greens. Roasting time depends on the size of your carrots—thinner car

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Ingredients

1 pound carrots, multicolor if available, cut diagonally into 1½-inch pieces
1½ cups cooked or 1 (15-ounce) BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed
Spritz of apple cider vinegar
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground black pepper
3 cups grape tomatoes, halved lengthwise
Cooked whole grains or greens (optional)
¼ cup chopped fresh parsley or cilantro