Harissa turns roasted carrots and chickpeas from side-dish territory into something you actually crave. The carrots contribute soluble fiber and the chickpeas add resistant starch and plant protein, all wrapped in a chili-forward harissa paste that delivers big flavor for very little effort. Finish with cilantro and you're done.
Ingredients
- 4 carrots, peeled and chopped
- 2 cans chickpeas, drained and rinsed
- 2 tablespoons harissa paste
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped
Instructions
- Preheat oven to 425F.
- Toss carrots and chickpeas with olive oil, harissa, salt, and pepper.
- Spread on a baking sheet and roast 25-30 minutes, tossing halfway, until tender and lightly crisp.
- Top with fresh cilantro.
Nutrition Facts (per serving)
| Calories | 260 |
| Total fat | 12g |
| Total carbohydrates | 32g |
| Dietary fiber | 9g |
| Protein | 8g |
| Sodium | 380mg |
Why This Is Good for Your Gut
Chickpeas provide resistant starch and galacto-oligosaccharides, both of which are fermented by colon bacteria into short-chain fatty acids that support gut lining health. Carrots contribute pectin, a soluble fiber that slows digestion and feeds beneficial bacteria, while the capsaicin in harissa's chilies may help support a diverse gut microbial environment.
Spicy, roasted, and quietly one of the best things you can do for your gut this week. Round out the meal with Chickpea Flour Socca or a side of Roasted Tomato and Zucchini Medley.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
