Name: Spicy maple roast carrots with crispy chickpeas and yogurt sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: Carrots (choose one):; 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, cut into quarters (Note 1); 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 seasoned chickpeas:; 400g/ 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; Extra sauce (optional) – Note 2:; 1 tbsp maple syrup; 1/2 tbsp sriracha; Lemon garlic 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; Garnishes:; 2 tbsp finely chopped coriander/cilantro leaves (sub parsley); 3 tbsp toasted pistachios , finely chopped (Note 3)

Spice note: Not that spicy, roasting takes the spicy edge of sriracha a bit. If you’re concerned, cut back then if you want more spiciness at the end, just add a bit more sriracha when making up the Extra Sauce.

1. Carrots – I use dutch for visual purposes and because when I made this for the photos, dutch carrots were on special. But regular carrots can be used in a pinch. Cut them vertically into dutch-carrot width long pieces (quarters for normal carrots, half for small ones)

2. Extra sauce – I like to add a touch of extra sauce at the end because all the sauce caramelises in the oven and coats the carrots (as intended). I also like the vinegary tang that the sriracha brings to the dish.

3. Pistachios – A late addition to this dish included in the video that just made it even better! For flavour and also looks good. But it’s optional. Toast over medium heat in a dry skillet (no oil) until there are small golden patches. Remove, cool, chop.

4. Roasted chickpeas should be crispy on the outside but still soft on the inside. The initial 10 minute dry roasting will make these oven chickpeas crispier than the usual technique of air or towel drying then roasting, but the fact is they will never be as crispy as deep frying (and that’s ok, our hips are happy with this) and they don’t stay crispy for longer than 2 hours UNLESS you roast them for 45 minutes until they are rock hard all the way through (these are a little too hard to eat, in my opinion)

Leftovers will keep pretty well for a day, bring to room temp them eat (it’s a bit messy to separate yogurt from carrots to heat the carrots). Otherwise keep the components separate and heat the carrots. Oven chickpeas don’t stay crispy for longer than a couple of hours.

Nutrition per serving, assuming 5 servings as a side.

Spicy maple roast carrots with crispy chickpeas and yogurt sauce

Ingredients

Carrots (choose One)

Spicy Maple Sauce (for Carrots)

Crispy Seasoned Chickpeas

Extra Sauce (optional) – Note 2

Lemon Garlic Yogurt Sauce

Garnishes

Steps

Notes

Nutrition Facts