Description
This vibrant recipe features spicy maple roast carrots paired with crispy chickpeas and a tangy yogurt sauce, creating a perfect balance of sweet, spicy, and creamy flavors. Roasting the carrots enhances their natural sweetness while the chickpeas add a satisfying crunch. Finished with fresh herbs and toasted pistachios, this dish is ideal as a hearty side or a light vegetarian main.
Ingredients
Carrots
- 16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
- 600 g (1.2 lb) regular carrots (5 medium), peeled and cut into quarters
Spicy Maple Sauce for Carrots
- 3 tbsp maple syrup (or 2 1/2 tbsp honey)
- 2 tbsp sriracha
- 1 1/2 tbsp olive oil
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Crispy Chickpeas
- 400 g (14 oz) can chickpeas, drained but not dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp maple syrup
- 1/2 tbsp sriracha
Yogurt Sauce
- 1 cup plain yogurt
- 1/2 tsp garlic, finely grated
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp cooking salt / kosher salt
Garnish
- 2 tbsp finely chopped coriander (cilantro) leaves (or parsley)
- 3 tbsp toasted pistachios, finely chopped
Instructions
- Preheat Oven: Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8″ apart to ensure proper air circulation for roasting.
- Prep Chickpeas & Carrots: Drain the chickpeas but keep them wet and spread them on a baking tray. Toss the carrots with the spicy maple sauce ingredients (maple syrup, sriracha, olive oil, salt, and pepper). Position the carrots on the top oven shelf.
- Start Chickpeas Roasting: Place both trays in the oven. After 10 minutes, remove the chickpeas tray. Push the chickpeas to one side, drizzle with olive oil, and sprinkle the smoked paprika, garlic powder, onion powder, salt, and pepper evenly. Toss well with a spatula to coat.
- Crisp Chickpeas: Return the chickpeas to the oven for an additional 20-25 minutes until they become crispy and make a clattering sound when shaken. Test crispiness by tasting one.
- Roast Carrots: Roast the carrots for a total of 30 minutes, tossing them halfway through. They should be tender and caramelized on the edges when done.
- Make Yogurt Sauce: Combine the plain yogurt, finely grated garlic, lemon juice, extra virgin olive oil, and salt in a bowl. Set aside for at least 20 minutes to let flavors meld.
- Mix Extra Sauce: Mix any additional sauce ingredients together if desired for extra drizzling.
- Assemble & Serve: Spread the yogurt sauce on a serving plate. Pile the roasted carrots on top, scraping all the juices from the tray onto the plate. Drizzle with any extra sauce. Sprinkle crispy chickpeas, coriander leaves, and toasted pistachios on top before serving. Enjoy immediately.
Notes
- Using both Dutch and regular carrots adds varying textures and appearance.
- Ensure chickpeas remain slightly wet before roasting to enhance crispiness.
- If honey is used instead of maple syrup, it will add a slightly different sweetness but still complement the spice.
- Checking chickpeas for crispiness is important; they should clatter when the tray is shaken.
- Toasted pistachios add a nutty crunch that complements the creamy yogurt and roasted carrots.
