115 ounce can drained, rinsed, and thoroughly dried chickpeas
20small peeled carrotsabout 2 cups
1teaspoonhoneyor maple syrup for vegan
1tablespoontoasted sesame oil
Salt and pepper
Preheat oven to 400º F and spread chickpeas and carrots on a baking sheet and set aside.
Whisk together harissa, honey/maple syrup, balsamic vinegar, sesame oil, and salt and pepper. Pour over chickpeas and carrots and toss lightly until fully coated. Place baking sheet on center rack of oven and roast until carrots are tender, and chickpeas are golden brown, about 30 minutes.
Remove baking sheet from oven and transfer carrots and chickpeas to a serving dish. Add pomegranate arils, drizzle tahini over top, and sprinkle with dukkah before serving. Enjoy!
This recipe originally appeared on GratefulGrazer.com.