Description
This vibrant recipe features spicy maple roast carrots paired with crispy chickpeas and a tangy yogurt sauce. The carrots are glazed with a sweet and spicy maple sriracha sauce and roasted until tender and caramelized, while the chickpeas become perfectly crispy with smoky spices. Topped with a refreshing garlic lemon yogurt sauce, fresh coriander, and toasted pistachios, this dish is a deliciously balanced vegetarian option perfect as a side or light meal.
Ingredients
Scale
Carrots
- 16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
- 600g/1.2 lb regular carrots (5 medium), peeled, cut into quarters
- 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
- 400g/14 oz can chickpeas, drained
- 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
- 2 tbsp finely chopped coriander/cilantro leaves
- 3 tbsp toasted pistachios, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 200°C/425°F (180°C fan) and arrange your oven racks to ensure even cooking.
- Prepare Chickpeas and Carrots: Drain the canned chickpeas and spread them out on a baking tray. Toss the prepared Dutch and regular carrots with the spicy maple sauce made from maple syrup, sriracha, olive oil, salt, and pepper.
- Initial Roasting: Place both the carrots and chickpeas in the preheated oven. Roast the chickpeas for 10 minutes to start crisping them up.
- Season Chickpeas: Remove the chickpeas after 10 minutes and toss them with olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, maple syrup, and sriracha. Spread chickpeas evenly again on the tray.
- Continue Roasting: Return the chickpeas to the oven and roast until crispy, about an additional 15-20 minutes. At the same time, roast the carrots for a full 30 minutes, until they are tender and caramelized.
- Prepare Yogurt Sauce: While roasting, combine the plain yogurt, grated garlic, lemon juice, extra virgin olive oil, and salt in a bowl. Mix well and set aside to let the flavors meld.
- Assemble the Dish: On serving plates, spread a generous layer of the yogurt sauce. Arrange the roasted carrots on top, drizzle with extra yogurt sauce, then scatter the crispy chickpeas over the dish.
- Garnish and Serve: Finish by sprinkling chopped coriander/cilantro leaves and toasted pistachios over the top. Serve immediately for best texture.
Notes
- Make sure to keep a small piece of carrot top for presentation as it adds a fresh look.
- Adjust the amount of sriracha based on your preferred spice level.
- To toast pistachios, simply heat them in a dry skillet over medium heat until fragrant, about 3-5 minutes.
- Use plain yogurt or Greek yogurt depending on your texture preference.
- This dish is best served immediately to enjoy the crispiness of the chickpeas and the freshness of the yogurt sauce.
