Sweet and Spicy Roasted Carrots, Parsnips, and Chickpeas

Via TheKitchn.Com



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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