Spicy maple roast carrots with crispy chickpeas and yogurt sauce

Spicy maple roast carrots with crispy chickpeas and yogurt sauce

from recipetineats.com
Side
55 min
304 kcal / serving

Recipe video above. This is a combination of 3 simple things that are devilishly good together: slightly spicy caramelised maple roasted carrots, crispy seasoned chickpeas and a cooling, creamy yogurt sauce with a subtle hint of garlic. The chickpeas add terrific crunch and because they're a starch, you can easily serve this substantial side dish as a meal. Both the carrots and chickpeas take around 30 minutes in the oven but you might need to add an extra 5 minutes or so depending on how long you take when you take the trays out to toss/season etc .

Ingredients

  • 16dutch carrots (, scrubbed clean and tops trimmed (keep 2cm/1" of tops for looks))
  • 600 g1.2 lb regular carrots ((5 medium), peeled, cut into quarters (note 1))
  • 3 tbspmaple syrup ((or 2 1/2 tbsp honey))
  • 2 tbspsriracha
  • 1 ½ tbspolive oil
  • ¼ tspcooking salt / kosher salt
  • ¼ tspblack pepper
  • 400 g14 oz can chickpeas (, drained but not dried)
  • 1 tbspolive oil
  • ½ tspsmoked paprika
  • ¼ tspgarlic powder
  • ¼ tsponion powder
  • ¼ tspcooking salt / kosher salt
  • ¼ tspblack pepper
  • 1 tbspmaple syrup
  • ½ tbspsriracha
  • 1 cupplain yogurt
  • ½ tspgarlic (, finely grated)
  • 1 tbsplemon juice
  • 1 tbspextra virgin olive oil
  • ¼ tspcooking salt / kosher salt
  • 2 tbspfinely chopped coriander/cilantro leaves ((sub parsley))
  • 3 tbsptoasted pistachios (, finely chopped (note 3))

Directions

  1. 1

    Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8" apart (for air circulation).

  2. 2

    Chickpeas & carrots - 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).

  3. 3

    Crispy chickpeas - Remove the oven dried chickpeas from the oven after 10 minutes (Note 4). 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 (listen for the clatter when you shake the tray - or eat one! Note 4).

  4. 4

    Carrots 30 min - Roast the carrots for 30 minutes, tossing halfway, until they are tender and caramelised on the edges.

  5. 5

    Yogurt Sauce - Mix the ingredients in a bowl and set aside for at least 20 minutes to allow the flavours to develop.

  6. 6

    Extra sauce - Mix until combined.

  7. 7

    Assemble - 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!