Maple Roast Carrots Chickpeas (Print Version)
# Ingredients:
→ Carrots
01 -
16 Dutch carrots, scrubbed clean and tops trimmed (or 600g/1.2lb regular carrots, peeled and quartered)
→ Spicy Maple Sauce
02 -
3 tablespoons maple syrup (or 2½ tablespoons honey)
03 -
2 tablespoons sriracha
04 -
1½ tablespoons olive oil
05 -
¼ teaspoon cooking salt/kosher salt
06 -
¼ teaspoon black pepper
→ Crispy Seasoned Chickpeas
07 -
400g/14oz can chickpeas, drained but not dried
08 -
1 tablespoon olive oil
09 -
½ teaspoon smoked paprika
10 -
¼ teaspoon garlic powder
11 -
¼ teaspoon onion powder
12 -
¼ teaspoon cooking salt/kosher salt
13 -
¼ teaspoon black pepper
→ Extra Sauce (Optional)
14 -
1 tablespoon maple syrup
15 -
½ tablespoon sriracha
→ Lemon Garlic Yogurt Sauce
16 -
1 cup plain yogurt
17 -
½ teaspoon garlic, finely grated
18 -
1 tablespoon lemon juice
19 -
1 tablespoon extra virgin olive oil
20 -
¼ teaspoon cooking salt/kosher salt
→ Garnishes
21 -
2 tablespoons finely chopped coriander/cilantro leaves (or parsley)
22 -
3 tablespoons toasted pistachios, finely chopped
# Instructions:
01 -
Preheat oven to 200°C/425°F (180°C fan). Arrange oven racks 20cm/8" apart for air circulation.
02 -
Drain chickpeas (keep wet) and spread on tray. Toss carrots with Spicy Maple Sauce ingredients. Put both trays in oven, carrots on top shelf.
03 -
Remove chickpeas after 10 minutes. Push to one side, add oil and seasonings, toss well. Return to oven for 20-25 minutes until crispy.
04 -
Roast carrots 30 minutes, tossing halfway, until tender and caramelized on edges.
05 -
Mix all yogurt sauce ingredients in bowl. Let sit 20 minutes for flavors to develop.
06 -
If using, combine maple syrup and sriracha for extra sauce.
07 -
Spread yogurt sauce on plate. Add carrots with all pan juices. Drizzle with extra sauce if using. Top with chickpeas, coriander, and pistachios.
# Notes:
01 -
Spice level is mild as roasting reduces sriracha's heat
02 -
Chickpeas won't stay crispy longer than a couple hours
03 -
Can be served as a side or main dish