• 2 cups / 1 can (540ml can) Cooked Chickpeas - drained and rinsed
• 100g / 1 cup Carrots - Julienne cut
• (It's important that the carrots are thinly shredded so that they can cook in the same time as the onions)
• 250g / 2 heaping cup Red Onions - thinly sliced
• 200g / 1 heaping cup RIPE Tomatoes - chopped
• 35g / 1 Jalapeno OR Green chillies to taste - chopped
• 2 Tablespoon Garlic - finely chopped
• 2+1/2 Tablespoon Tomato Paste
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Ground Coriander
• 1 Tablespoon Paprika (NOT SMOKED)
• Salt to taste ( I have added total 1+1/4 Teaspoon of pink Himalayan salt)
• 3 Tablespoon Olive Oil

Thinly slice the onion and julienne cut the carrots. IT'S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE / COOK IN THE SAME TIME AS THE ONIONS. Chop the jalapeno or green chilis and garlic. Set it aside. Now drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and rinse it.

PRE-HEAT THE OVEN TO 400 F.

To a 10.5 X 7.5 inches baking pan add the cooked chickpeas, shredded carrots, onions, tomatoes, jalapeno, garlic, tomato paste, spices (ground cumin, coriander, paprika) and salt. Mix thoroughly with clean hands, so that each of the vegetables and chickpeas are coated with the spices and tomato paste.

Wet a rectangular piece of parchment paper so that it becomes more pliable and easier to cover the pan. Squeeze to remove any excess water. Cover the pan with the wet parchment paper as shown in the video.

Then Bake in a pre-heated oven at 400F for about 35 minutes or until the carrots and onions are soft and cooked. Remove from the oven and then remove the parchment paper. Bake uncovered for about another 8 to 10 minutes to get rid of any excess water. It took me 10 minutes in my oven.

✅ 👉 EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDING TO YOUR OVEN.

Remove the pan from the oven and place it on a wire rack. Allow it to slightly cool down. This is a very versatile dish. You can serve it with couscous or rice. Make a greek pita pocket sandwich or serve it along with whole wheat roti or pita.

This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days.

• THINLY SHREDDED CARROTS ARE IMPORTANT
• BAKING TIME MAY VARY WITH EACH OVEN
• RECIPE IS REFRIGERATOR SAFE FOR UP TO 3 DAYS