Smoky Harissa Chickpea & Roasted Carrot Skillet with Lemon Yogurt
This vibrant vegetarian sheet-pan meal features roasted carrots and chickpeas tossed in smoky harissa spices, finished with a bright lemon yogurt drizzle. Perfect for a nourishing, flavorful dinner with minimal cleanup.
- 4 cups carrots, peeled and sliced into sticks
- 2 cups canned chickpeas, drained and rinsed
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp harissa paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup plain Greek yogurt
- 1 medium lemon, zested and juiced
- 0.25 cup fresh cilantro, chopped (optional)
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss carrots, chickpeas, and red onion with olive oil, harissa paste, smoked paprika, cumin, salt, and pepper until well coated.
⏱️ 3 minutesSpread the mixture evenly on the prepared sheet pan. Roast for 25-28 minutes, stirring halfway, until carrots are tender and chickpeas are crisp.
⏱️ 28 minutes 🌡️ 425°FMeanwhile, in a small bowl, mix Greek yogurt with lemon zest and juice. Season with a pinch of salt.
⏱️ 2 minutesServe the roasted chickpeas and carrots hot, drizzled with lemon yogurt and garnished with fresh cilantro if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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