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Spicy maple roast carrots with crispy chickpeas and yogurt sauce

Spicy maple roast carrots with crispy chickpeas and yogurt sauce

This dish features spicy caramelised maple roasted carrots, crispy seasoned chickpeas, and a cooling yogurt sauce with garlic, making it a delectable side or main.
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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
  • mixing bowl

Ingredients
  

Carrots

  • 16 pieces Dutch carrots scrubbed clean and tops trimmed (keep 2cm/1" of tops for looks)
  • 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 / 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 / kosher salt
  • 0.25 teaspoon black pepper

Extra sauce

  • 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 / kosher salt

Garnishes

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

Instructions
 

Preparation

  • Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8" apart.
  • Drain the chickpeas then spread on a tray (still wet). Toss the carrots with the Spicy Maple Sauce ingredients. Put both trays in the oven (carrots on the top shelf).

Cooking

  • Remove the oven dried chickpeas from the oven after 10 minutes. Push them to one side of the tray, drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 - 25 minutes until they're 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 the flavours to develop.
  • Mix the extra sauce until combined.
  • Spread the yogurt sauce on a plate. Pile on the carrots, scraping out every drop of juices on the tray. Drizzle with extra sauce, if using. Sprinkle over chickpeas, then coriander and pistachios. EAT!

Notes

Roasted chickpeas should be crispy on the outside but still soft on the inside. Leftovers will keep pretty well for a day.

Nutrition

Serving: 1servingCalories: 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, Roasted Carrots
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