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Roasted Carrot & Chickpea Quinoa

Roasted carrots, chickpeas, and quinoa with a cumin lemon vinaigrette.

By tastykitchen · From Open Recipes · 15 ingredients
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Why it works: Chickpea and walnut share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 26 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

The recipe

Serves 2
Prep10 min
Cook20 min

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chickpea + walnuttop 6% of all pairs
    Aroma overlapstrong
    Mentioned together26 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: myristicin (spice, warm).

  3. Quinoa + chickpeatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together37 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Carrot + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (quinoa, carrot, olive, chickpea, walnut, parsley, pepper):

  1. Cuminbetter flavor fit
  2. Corianderbetter flavor fit
  3. Celerybetter flavor fit
  4. Clovethe original

Fit is the average pairing score against quinoa, carrot, olive, chickpea, walnut, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).