Recipe ⬇️⬇️⬇️ or PRINT: [ Ссылка ]

This is a combination of three simple things that come together into a devilishly delicious dish: spicy caramelised maple roasted carrots, crispy seasoned chickpeas and a cooling, creamy yogurt sauce with a lovely subtle hit of garlic. Substantial, impressive side or meat-free meal!

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SPICY MAPLE ROASTED CARROTS
With crispy chickpeas and lemon garlic yogurt sauce

(Serves 5 as side, 2 – 3 as main with flatbreads)

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
SPICY MAPLE SAUCE:
3 tbsp maple syrup (or 2.5 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 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) – mix:
1 tbsp maple syrup
1/2 tbsp sriracha
YOGURT SAUCE - mix:
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

1. Toss carrots with maple sauce on a tray. Spread chickpeas on separate tray. Put them both in a preheated 200°C/425°F (180°C fan) oven.
2. After 10 min, take chickpeas out, toss with the chickpea oil, spices, salt and pepper. Put back in oven for 20 – 25 min or until crispy on outside (but don’t leave in so long the inside goes rock hard).
3. Carrots – Roast for 30 min, tossing once halfway, until edges caramelised and carrots are soft.
4. Assemble – Swirl yogurt sauce on plate, top with carrots and all juices on tray. Pour over extra sauce, if using, top with chickpeas and garnishes. Serve! (PS Warmed flatbreads for plate mopping encourage if serving as meal)

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