Sweet and Spicy Roasted Carrots, Parsnips and Chickpeas

Ingredients

• 1 pound carrots
• 1/2 pound parsnips
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons urfa biber (see ingredient note below)
• 1/4 teaspoon coarse kosher salt
• 1 1/2 cups cooked chickpeas
• 1 tablespoon pomegranate molasses (see ingredient note below)
• 2 ounces feta cheese, crumbled (1/2 cup)
• 1 tablespoon chopped flat-leaf parsley