Moroccan-Spiced Chickpea and Carrot Foil Packets with Citrus

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 4 medium carrots (about 1 pound), thinly sliced on a bias
• 1 small red onion, thinly sliced
• 2 cloves garlic, finely minced
• 3 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 teaspoon orange zest + 3 tablespoons fresh orange juice
• 1 teaspoon lemon zest + 1 tablespoon fresh lemon juice
• 2 tablespoons water
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup toasted sliced almonds (optional)

Do This

• 1. Heat oven to 425°F; set out 4 large sheets heavy-duty foil (about 12 x 18 inches each).
• 2. Toss chickpeas, carrots, onion, and garlic with olive oil, cumin, paprika, coriander, cinnamon, salt, pepper, and cayenne.
• 3. Stir together orange zest/juice, lemon zest/juice, and water; drizzle over the mixture.
• 4. Divide onto foil, seal packets tightly, and place on a sheet pan.
• 5. Bake 18–22 minutes until carrots are tender and everything is steamy.
• 6. Carefully open, taste for salt and citrus, then top with cilantro and almonds (optional). Serve hot.

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Why You’ll Love This Recipe

• Big flavor, minimal cleanup: everything steams right in the foil packet.
• Moroccan-inspired warmth: cumin, paprika, coriander, and a hint of cinnamon make it cozy and fragrant.
• Bright citrus finish: orange and lemon wake up the chickpeas and carrots.
• Flexible: serve it as a side, stuff it into pita, or spoon it over grains.

Grocery List

• Produce: carrots, red onion, garlic, orange, lemon, fresh cilantro (optional)
• Dairy: plain Greek yogurt (optional, for serving)
• Pantry: canned chickpeas, olive oil, ground cumin, smoked paprika, ground coriander, ground cinnamon, kosher salt, black pepper, cayenne pepper (optional), sliced almonds (optional), heavy-duty aluminum foil

Full Ingredients

Vegetables & Chickpeas

• Chickpeas: 2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups cooked chickpeas)
• Carrots: 4 medium carrots (about 1 pound), peeled and thinly sliced on a bias (about 1/8-inch thick)
• Red onion: 1 small red onion (about 6 ounces), thinly sliced
• Garlic: 2 cloves, finely minced

Moroccan-Style Spice Blend

• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper (optional, for gentle heat)

Steaming Liquid & Citrus

• 3 tablespoons olive oil
• 1 teaspoon finely grated orange zest
• 3 tablespoons fresh orange juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons water

Optional Finish & Serving

• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted sliced almonds
• Plain Greek yogurt, for serving
• Cooked couscous, rice, or quinoa, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the foil

Arrange a rack in the middle of the oven and preheat to 425°F. Set out a rimmed sheet pan (this makes the packets easier to move in and out of the oven).

Tear off 4 sheets of heavy-duty aluminum foil, each about 12 x 18 inches. If you only have regular foil, double-layer each packet to prevent tearing and leaking.

Step 2: Slice the vegetables for quick, even steaming

Peel the carrots, then slice them thinly on a bias (diagonal slices about 1/8-inch thick). Thin slices are key here: they steam to tender in about 20 minutes without turning mushy.

Thinly slice the red onion and mince the garlic.

Step 3: Season the chickpeas and vegetables

In a large bowl, combine the drained chickpeas, sliced carrots, sliced onion, and minced garlic.

Add 3 tablespoons olive oil, 1 1/2 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1/8 teaspoon cayenne if you want a gentle kick.

Toss very well so the spices and oil coat everything evenly. (A thorough toss now means no bland pockets later.)

Step 4: Add citrus and a little steam power

In a small bowl, stir together 1 teaspoon orange zest, 3 tablespoons orange juice, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 2 tablespoons water.

Pour this mixture over the chickpea-carrot mixture and toss again. The water plus citrus creates the steamy environment inside the packet, while the zest keeps the flavor bold even after baking.

Step 5: Build and seal the foil packets

Divide the mixture evenly among the foil sheets, placing it in the center of each sheet (aim for a slightly mounded pile so it steams rather than spreads thin and dries out).

To seal: bring the long sides of foil up and over the food, fold together tightly in several small folds, then fold in the short ends to form a closed packet. Make sure each packet is sealed well, leaving a little headspace inside for steam to circulate.

Place packets seam-side up on the sheet pan.

Step 6: Bake until tender and steamy

Bake at 425°F for 18–22 minutes, until the carrots are tender when pierced through the foil with the tip of a paring knife (or until you can feel they’ve softened when you gently press the packet with tongs).

For slightly softer carrots, bake up to 25 minutes. (If your carrot slices are thicker than 1/8-inch, you’ll likely need the extra time.)

Step 7: Open carefully and finish with fresh toppings

Remove the sheet pan from the oven and let the packets rest for 2 minutes. Carefully open each packet by cutting a slit across the top with a knife or kitchen scissors, keeping your face and hands away from the opening as steam escapes.

Taste and adjust with a pinch more salt, a squeeze of lemon, or a drizzle of olive oil if desired. Top with cilantro and toasted sliced almonds if using. Serve straight from the packet or spoon over couscous, rice, or quinoa. A dollop of plain Greek yogurt is excellent on top if you eat dairy.

Pro Tips

• Cut carrots thin for perfect timing: about 1/8-inch slices steam tender in ~20 minutes. Thicker slices need longer and can leave chickpeas overcooked.
• Seal tightly, but leave headspace: tight seals trap steam; a little air pocket helps circulate heat and cook evenly.
• Toast almonds fast: toast sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly golden.
• Control brightness at the end: if your citrus is very sweet, add an extra 1–2 teaspoons lemon juice after baking to sharpen the flavors.
• Make it a meal: add cooked chicken sausage slices or cubed halloumi (added after baking) if you want more heft.

Variations

• Spicy harissa version: add 1 tablespoon harissa paste with the oil and spices; reduce cayenne to keep heat balanced.
• Sweet-savory Moroccan twist: add 1/3 cup raisins or chopped dried apricots to the bowl before sealing the packets.
• More vegetables: add 1 red bell pepper (thinly sliced) or 2 cups chopped zucchini (1/2-inch pieces). If adding zucchini, keep bake time closer to 18–20 minutes so it stays tender, not watery.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat: Microwave in 45-second bursts until hot, or warm in a skillet over medium heat with 1–2 tablespoons water, covered, for 4–6 minutes.

Make-ahead prep: Slice carrots and onion up to 2 days ahead; store refrigerated. You can also mix the spice blend ahead of time. For best texture, assemble and seal foil packets up to 8 hours ahead and refrigerate; bake directly from the fridge, adding 2–4 minutes to the bake time.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe, without optional yogurt/couscous): 310 calories, 10 g protein, 12 g fat, 42 g carbohydrates, 11 g fiber, 7 g sugars, 480 mg sodium.