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Spicy maple roast carrots with crispy chickpeas and yogurt sauce

Spicy maple roast carrots with crispy chickpeas and yogurt sauce

A delightful combination of spicy caramelised maple roasted carrots, crispy chickpeas, and a creamy yogurt sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side, vegetarian main
Cuisine Middle eastern vibes, Western
Servings 5 servings
Calories 304 kcal

Equipment

  • oven
  • baking tray
  • Rubber spatula
  • mixing bowl

Ingredients
  

Carrots

  • 16 Dutch carrots scrubbed clean and tops trimmed
  • 600 g regular carrots peeled, cut into quarters

Spicy maple sauce

  • 3 tablespoon maple syrup or 2 ½ tablespoon honey
  • 2 tablespoon sriracha
  • 1.5 tablespoon olive oil
  • 0.25 teaspoon cooking salt or kosher salt
  • 0.25 teaspoon black pepper

Crispy seasoned chickpeas

  • 400 g canned chickpeas drained but not dried
  • 1 tablespoon olive oil
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon cooking salt or kosher salt
  • 0.25 teaspoon black pepper

Extra sauce (optional)

  • 1 tablespoon maple syrup
  • 0.5 tablespoon sriracha

Lemon garlic yogurt sauce

  • 1 cup plain yogurt
  • 0.5 teaspoon garlic finely grated
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 0.25 teaspoon cooking salt or kosher salt

Garnishes

  • 2 tablespoon finely chopped coriander/cilantro leaves sub parsley
  • 3 tablespoon toasted pistachios finely chopped

Instructions
 

Cooking Instructions

  • Preheat the oven to 200°C/425°F (180°C fan) and arrange the oven racks so they are 20 cm/8" apart.
  • Drain the chickpeas, spread them on a tray (still wet), and toss the carrots with the Spicy Maple Sauce ingredients. Put both trays in the oven (carrots on the top shelf).
  • After 10 minutes, remove the dried chickpeas from the oven. Drizzle with oil, sprinkle with spices, salt, and pepper. Toss well and return to the oven for 20 - 25 minutes until crispy.
  • Roast the carrots for 30 minutes, tossing halfway, until they are tender and caramelised on the edges.
  • Mix the yogurt sauce ingredients in a bowl and set aside for at least 20 minutes to allow flavors to develop.
  • Mix the extra sauce ingredients until combined.
  • Spread the yogurt sauce on a plate, pile on the carrots, drizzle with extra sauce, if using, sprinkle with chickpeas, coriander, and pistachios. Serve immediately.

Notes

Roasted chickpeas should be crispy on the outside but still soft on the inside. Store leftovers separately for best results.

Nutrition

Serving: 5servingsCalories: 304kcalCarbohydrates: 41gProtein: 8gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 6mgSodium: 632mgPotassium: 683mgFiber: 8gSugar: 20gVitamin A: 20221IUVitamin C: 14mgCalcium: 147mgIron: 2mg
Keyword carrot side dish, Chickpeas, Roasted Carrots, spicy carrots, Vegetarian, yogurt sauce
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