Maple Carrots Crispy Chickpeas (Print Version)
# Ingredients:
→ Carrots
01 -
16 young carrots with tops cut off and scrubbed clean (or 600g/1.2lb regular carrots, peeled and cut into sticks)
→ Sweet & Spicy Sauce
02 -
3 tablespoons maple syrup (or 2½ tablespoons honey instead)
03 -
2 tablespoons sriracha sauce
04 -
1½ tablespoons olive oil
05 -
¼ teaspoon kosher or table salt
06 -
¼ teaspoon ground black pepper
→ Crispy Chickpeas
07 -
One 400g/14oz can of chickpeas, drained but left slightly wet
08 -
1 tablespoon olive oil
09 -
½ teaspoon paprika (smoked, if available)
10 -
¼ teaspoon powdered garlic
11 -
¼ teaspoon powdered onion
12 -
¼ teaspoon kosher or table salt
13 -
¼ teaspoon ground black pepper
→ Extra Drizzle (Optional)
14 -
1 tablespoon maple syrup
15 -
½ tablespoon sriracha sauce
→ Yogurt Sauce with Lemon & Garlic
16 -
1 cup plain yogurt
17 -
½ teaspoon finely grated garlic
18 -
1 tablespoon fresh lemon juice
19 -
1 tablespoon extra virgin olive oil
20 -
¼ teaspoon kosher or table salt
→ Finishing Touches
21 -
3 tablespoons finely chopped roasted pistachios
22 -
2 tablespoons finely chopped parsley or cilantro leaves
# Instructions:
01 -
Set oven to 200°C/425°F (180°C for fan ovens). Keep racks 20cm/8" apart for air to flow better.
02 -
Rinse the chickpeas and spread them on a tray, slightly damp. Coat the carrots with the Sweet & Spicy Sauce mix. Pop them onto separate trays, with the carrots on the top rack.
03 -
After 10 minutes, pull the chickpeas tray out. Move them to one side, drizzle with oil, and mix in seasoning. Put the tray back and roast them for another 20-25 minutes until crunchy.
04 -
Let carrots cook for about 30 minutes, turning them over once. They’re done when soft with caramelized edges.
05 -
Blend all yogurt sauce ingredients together in a bowl. Let it sit for 20 minutes so the flavors can mix.
06 -
If you want, mix the maple syrup and sriracha for extra sauce.
07 -
Spread yogurt sauce across a plate. Lay the roasted carrots on top, pouring any tray juices over. Add the crispy chickpeas, sprinkle the nuts and herbs, and drizzle the extra sauce if you made it.
# Notes:
01 -
Roasting the sriracha makes it less spicy, keeping the dish mild.
02 -
Crunchy chickpeas lose their crisp after a couple of hours.
03 -
Perfect for serving as a side dish or a light main meal.