Enter stage left for it’s grand debut; za’atar roasted carrots and chickpeas. There are those occasions when I get stuck on a new flavor. Sumac is one of them, but there is also something new (new to my kitchen) that I have been wanted to experiment with. Za’atar. I’ve been waiting for fall to roll around so that I can try on all those winter indulgences, like roasted potatoes, warm wintery salads and of course the endless variety of oven-roasted vegetables.
What is za’atar?
If you are not familiar with it, za’atar is a Middle Eastern spice that is recognized for it’s distinct flavor that adds depth to any dish. It’s a combination of sumac, thyme, marjoram, oregano, roasted sesame seeds, and sea salt. Consider it the Middle Eastern version of Italian seasoning mix; something we likely all have in our spice cabinet. Well, za’atar too, is practically limitless to how it can be used. And of course of love it. How can I not? It contains sumac, one of my favorite spices.
Where to find the spice blend?
You can buy it in Turkish / Middle Eastern markets or online with trusty Amazon. But you can also try mixing your own!
4 tablespoons sumac
2 tablespoons thyme
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse sea salt
1 tablespoon roasted sesame seeds
A basic za’atar roasted carrots recipe that can be easily adapted
This is a simple recipe that can easily be adapted to suit your own personal taste. Instead of roasted heirloom carrots, cauliflower would a fantastic alternative that also pairs well with chickpeas, as do sweet potatoes and butternut squash. Mint can be replaced with fresh flat-leaf parsley, or a combination of both can be used. Plus this side dish can easily please vegans by skipping the feta cheese.
Za'atar Roasted Carrots and Chickpeas
Ingredients
To roast:
- 1 x 400 g can organic chickpeas
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons za’atar (a spice blend available at Middle Eastern markets)
- 1/2 teaspoon ground cumin
- 1 bunch carrots, larger ones cut in half lengthwise (about 8 carrots)
- sea salt and freshly ground pepper, to taste
To assemble:
- juice of 1 lemon
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon sesame seeds
- handful fresh mint leaves, chopped
- 100 g feta cheese
Method
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Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.
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In a large bowl toss the chickpeas with olive oil, za’atar and cumin. Add the carrots and toss again.
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Spread the chickpeas and carrots onto the baking sheet in an even layer. Season with salt and pepper.
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Roast in the oven until carrots are tender, about 25 minutes.
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Whisk the olive oil and lemon together in small bowl.
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Transfer the carrots and chickpeas onto a serving platter drizzle with dressing, sprinkle with sesame seeds and top with feta and mint. Enjoy!
Notes
- I try to choose bunches of carrots on the smaller side so I can either roast them whole or slice them lengthwise. Larger carrots work fine, just slice them crosswise as well. Or feel free to quarter all the carrots, regardless of size.
- This recipe for za’atar roasted carrots and chickpeas is the perfect addition to salads or served with couscous (or my personal favorite millet).
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