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Vegetarian, Meal soups and plant based

Roasted chickpeas with carrots and herb couscous

Roasted chickpeas with carrots and herb couscous is a vegetarian dish for 4 people, ready in 40 minutes, rated very easy, at €1.90 per serving. The key to success is drying the chickpeas thoroughly before roasting, that's what makes them crunchy like toasted nuts.

Tonight, roasted chickpeas and carrots with North African spices over fragrant couscous, with a cool yogurt to calm things down.

Roasted chickpeas with carrots and herb couscous
Total time
40 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

In the oven, chickpeas turn into something else entirely, crisp on the outside while the carrots slowly caramelize with cumin, paprika and a touch of harissa. Underneath, the herb and lemon couscous brings freshness, and the yogurt tames the spices for anyone who prefers things milder. It's a dish built on contrast, crunchy and soft, warm and cool, spicy and soothed.

This is the kind of weeknight dinner you make without overthinking it, since everything happens in the oven and the couscous cooks in five minutes. It works just as well for a solo meal as for a table of friends, adjusting the harissa to taste. Mon Chou likes to bring it out on weeks when you want something light that still delivers on flavor.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 800 g
  • Ground cuminoften in the pantry 2 tsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Harissaoften in the pantry 1 tsp
  • Medium couscousoften in the pantry 250 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 600 g
  • Lemon 1
  • Parsley 1 bunch
  • Mint 6 sprigs

Dairy

  • Plain yogurt 2

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 210°C, rinse and dry the chickpeas, cut the carrots into sticks.

    A clean kitchen towel is enough to dry the chickpeas in two minutes.

  2. Toss the chickpeas and carrots with the oil, cumin, paprika, harissa, salt and pepper on a baking tray.

    Adjust the harissa to suit your family, half a teaspoon is plenty for kids.

  3. Roast the tray until the chickpeas are crispy. 30 min

    Shake the tray halfway through so everything browns evenly.

  4. Pour an equal amount of boiling salted water over the couscous, cover and let it swell, then fluff it with a fork and a drizzle of oil. 5 min

    Add a knob of butter or oil to avoid lumps.

  5. Mix the couscous with parsley, mint and lemon juice, top with the salted yogurt and serve with the roasted vegetables.

    Make the yogurt with a bit of lemon and grated garlic, it lifts the whole dish.

Our tips to get it right

  • Drain the chickpeas well and let the oil coat them completely before spreading them on the tray, without overlapping, so they brown evenly.
  • Cut the carrots into even sticks so they cook at the same pace as the chickpeas and end up tender all the way through.
  • Taste the couscous before serving, the lemon juice should be noticeable without taking over, add it a little at a time.

The variations

  • Swap the harissa for a teaspoon of ras el hanout if you prefer a milder, more fragrant flavor without the heat.
  • For a richer version, add some whole chickpeas left unroasted and a few toasted slivered almonds on top before serving.
  • For kids who don't like heat, skip the harissa in the mix and serve it on the side so everyone can add their own.

What to serve it with

  • A fresh tomato salad
  • Mint tea
  • Olives as a starter

Storage

The roasted chickpeas and carrots keep for 2 to 3 days in the fridge in a sealed container. The couscous also keeps for 2 days separately, though it loses some texture. Reheat the vegetables in the oven or a skillet to bring back their crunch, and the couscous in the microwave or steamer with a splash of water.

Questions about this dish

Can I use dried chickpeas instead of canned?

Yes, as long as you soak them and cook them ahead of time until tender. About 250g of dried chickpeas will give you the equivalent of 800g canned.

Can I make this dish ahead of time?

You can prepare the couscous and the lemon yogurt a few hours ahead. It's best to roast the chickpeas and carrots right before serving so they stay crunchy.

Does this dish freeze well?

Roasted chickpeas and carrots don't freeze well since they lose their crispy texture when thawed. Couscous doesn't freeze well either, so it's best to make everything fresh.

What if I don't have harissa?

You can swap it for a pinch of cayenne pepper or simply leave it out if you're cooking for kids. Cumin and paprika alone still give the dish plenty of character.

How long does it take to make roasted chickpeas with carrots and herb couscous?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in roasted chickpeas with carrots and herb couscous?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does roasted chickpeas with carrots and herb couscous cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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