Carrots Chickpeas Maple (Print Version)
# Ingredients:
→ Carrots
01 -
16 scrubbed Dutch carrots with trimmed tops, or 600g (1.2lb) regular carrots peeled and cut lengthwise
→ Tangy Maple Dressing
02 -
2½ tablespoons honey (or 3 tablespoons maple syrup)
03 -
2 tablespoons of sriracha
04 -
1½ tablespoons olive oil
05 -
A pinch of kosher salt or regular cooking salt
06 -
A pinch of black pepper
→ Crunchy Spicy Chickpeas
07 -
One 400g (14oz) can chickpeas, drained but left damp
08 -
1 tablespoon of olive oil
09 -
½ teaspoon of smoked paprika
10 -
¼ teaspoon of garlic powder
11 -
¼ teaspoon onion powder
12 -
A pinch of kosher or regular salt
13 -
A sprinkle of black pepper
→ Optional Sweet Kick
14 -
1 tablespoon maple syrup
15 -
½ tablespoon sriracha
→ Zesty Yogurt Sauce
16 -
1 cup plain yogurt
17 -
½ teaspoon finely grated garlic
18 -
1 tablespoon lemon juice
19 -
1 tablespoon extra virgin olive oil
20 -
A pinch of kosher or regular cooking salt
→ Toppings
21 -
3 tablespoons of crushed toasted pistachios
22 -
2 tablespoons of finely chopped parsley or cilantro
# Instructions:
01 -
Crank up your oven to 200°C/425°F (180°C fan). Set your racks so there's 8 inches (20cm) space between them for air to flow.
02 -
Drain the chickpeas but leave them damp and spread them out on a baking sheet. Mix carrots with Tangy Maple Dressing, toss, and spread on another tray. Place in oven, carrots up top.
03 -
After 10 minutes, take out the chickpeas. Shift them to one side of their tray, coat with oil and spice mix, then toss well. Pop them back in for 20–25 minutes until they're golden and crispy.
04 -
Cook the carrots for a total of 30 minutes, flipping them around halfway through cooking. You want them tender and with caramelized edges.
05 -
Combine all the Zesty Yogurt Sauce ingredients in a bowl. Let everything sit for 20 minutes so the flavors blend together.
06 -
If you’re using it, mix together your sriracha and maple syrup in a small bowl.
07 -
Spread a layer of yogurt sauce over a platter or plate. Lay the cooked carrots on top, drizzling any pan juices over them. Add a splash of extra sauce if you made it. Scatter crispy chickpeas, parsley, and pistachios to finish.
# Notes:
01 -
Roasting will mellow out the sriracha's spiciness for a mild taste.
02 -
Chickpeas lose their crunch after a few hours.
03 -
Works both as a side dish or a light main dish.