Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Roasted Carrots & Chickpeas

Prep Time: 10 minutes     Cooking Time: 30 minutes     Yields: 8 people


3 cups carrots, peeled and diced

3 cloves garlic, minced 1 16 ounce can chick peas (garbanzos), rinsed and drained

1/4 red onion, peeled and diced 2 tablespoons vegetable oil or olive oil

1 teaspoon dried rosemary, crushed

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper



1. Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place carrots, garlic, chickpeas and onion in a large shallow roasting pan.

2. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.

3. Roast, uncovered, about 30 minutes or until vegetables are lightly browned and tender, stirring twice.

Credit: Adapted from Paul Somerset, executive chef, Goddard College Vt. campus