4 lb colorful carrots 1 can of organic garbanzo beans 2 tablespoons zataar spice Juice of a lemon 1/4 cup olive oil 2 tsp garlic powder 1 tsp cinnamon 4 tablespoons tahini Salt & pepper
For the Chickpeas: 1. Layer a baking tray with parchment paper and rinse and dry the chickpeas and place on top. 2. Spice the chickpeas with a sprinkle of cinnamon, zataar and garlic powder. Roast it in the oven at 350 for about 30 minutes.
For the Carrots: 1. Preheat 2 baking sheets in a 400 degree oven. 2. Quarter 4 pounds carrots lengthwise and toss with 1/4 cup olive oil.
3. Season the carrots with 2 tablespoons of Zaatar (or as desired amount), 1 /2 tsp cinnamon Spread salt and pepper.
4. on the hot baking sheets and roast until browned, for about 20 to 35 minutes. 5. Squeeze some fresh lemon and drizzle tahini on top. Serve and enjoy.
I add my tahini in a ziplock bag and cut the corner with a scissor to drizzle.