Maple Carrots Chickpeas (Print Version)
# Ingredients:
→ Carrots
01 -
600g regular carrots or 16 Dutch carrots, trimmed and scrubbed
→ Spicy Maple Sauce
02 -
2 tablespoons sriracha
03 -
3 tablespoons maple syrup
04 -
¼ teaspoon black pepper
05 -
¼ teaspoon kosher salt
06 -
1½ tablespoons olive oil
→ Crispy Chickpeas
07 -
1 tablespoon olive oil
08 -
400g chickpeas from a can, fully drained
09 -
¼ teaspoon garlic powder
10 -
¼ teaspoon black pepper
11 -
¼ teaspoon onion powder
12 -
½ teaspoon smoked paprika
13 -
¼ teaspoon kosher salt
→ Extra Sauce (Optional)
14 -
½ tablespoon sriracha
15 -
1 tablespoon maple syrup
→ Lemon Garlic Yogurt Sauce
16 -
1 cup unsweetened yogurt
17 -
1 tablespoon extra virgin olive oil
18 -
½ teaspoon freshly grated garlic
19 -
1 tablespoon lemon juice
20 -
¼ teaspoon kosher salt
→ Garnishes
21 -
3 tablespoons chopped toasted pistachios
22 -
2 tablespoons chopped cilantro leaves
# Instructions:
01 -
Heat oven to 200°C (425°F). Put racks about 8 inches apart for good airflow.
02 -
Lay chickpeas on a baking tray. Cover carrots with the maple sauce mix and put on a separate tray. Place chickpeas and carrots in the oven, carrots up top.
03 -
After 10 minutes, take chickpeas out and season with spices and oil. Bake again for 20-25 minutes until crunchy.
04 -
Let carrots roast around 30 minutes, turning once midway, until caramelized and soft.
05 -
Stir together yogurt sauce ingredients and let it sit for about 20 minutes. For extra sauce, just mix sriracha with maple syrup.
06 -
Spread the yogurt sauce on a serving dish. Layer carrots with their juices on top. If extra sauce is ready, drizzle over. Add chickpeas and sprinkle with pistachios and cilantro.
# Notes:
01 -
Store all parts separately for better freshness
02 -
Crispy chickpeas only stay crunchy for around 2 hours
03 -
Honey swaps easily for maple syrup
04 -
Regular carrots work if cut into four pieces