Sweet And Spicy Roasted Carrots, Parsnips, And Chickpeas

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The Kitchn
Nutrition per serving    (USDA % daily values)
CAL
266
FAT
48%
CHOL
8%
SOD
35%

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Ingredients for 4 servings

1 pound carrots

1/2 pound parsnips

3 tablespoons olive oil, divided

1 1/2 teaspoons urfa biber

1/4 teaspoon coarse kosher salt

1/2 cup cooked chickpeas

1 tablespoon pomegranate molasses

2 ounces feta cheese, crumbled (1/2 cup)

1 tablespoon chopped flat-leaf parsley

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