Enjoy these savory veggies as they are or serve them over your favorite cooked whole grains or a bed of leafy greens. Cumin-Roasted Carrots with Chickpeas and Tomatoes from The How Not to Diet Cookbook. INGREDIENTS: 1 pound carrots, multicolor if available, cut diagonally into 1½-inch pieces 1½ cups cooked* or 1 (15-ounce ) BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed Spritz of apple cider vinegar * 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground black