Preheat oven to 400 F. Pile carrots, red peppers, and chickpeas in the middle of a large baking sheet; drizzle with olive oil and honey, tossing to coat. Spread out in a single layer and sprinkle with harissa and cumin. Bake 30 minutes, tossing halfway through, until carrots are easily pierced with a fork.
Meanwhile, place quinoa and water in a medium pot over high heat. Bring to a boil, stir, then reduce heat to medium low, cover, and cook 15 minutes, until tender. Remove lid and mix in the lemon juice. To assemble, spoon quinoa onto plates and top with roasted carrots, sour cream, and minced cilantro.
*Harissa is a north African hot chili pepper, available in the U.S. as a jarred seasoning (spice aisle) or sauce (international aisle), and labeled hot or mild. Use 1 to 2 teaspoons of seasoning or ¼ cup of sauce.
Per serving: 454 calories, 14.5 grams fat (3 grams saturated fat), 71 grams total carbohydrates, 7 milligrams cholesterol, 285 milligrams sodium, 13 grams fiber, 13 grams protein.
