Scale
Ingredients
- 2 bunches carrots, trimmed and scrubbed
- 3 tablespoons olive oil, divided
- 1 teaspoon harissa
- 1 tablespoon smoked paprika, divided
- 1 tablespoon cumin, divided
- 1 teaspoon cayenne, divided
- salt and pepper, to taste
- 1 15-ounce can chickpeas, rinsed, drained and patted very dry
- 1/2 cup plain Greek yogurt
- 1 tablespoon water
- juice of half a lemon
- chopped fresh mint, to garnish
Instructions
- Preheat the oven to 425F. Line two baking sheets with tin foil.
- In a small bowl, combine half of the olive oil and harissa. Toss the mixture with the carrots, then spread them out on one of the baking sheets. Roast for 30 minutes, rotating halfway through. Transfer to a serving platter.
- In a large bowl, combine the remaining olive oil with 1/2 tablespoon each of the paprika, cumin and cayenne, as well as the salt and pepper. Toss the chickpeas in the spice mixture, then spread them out on the second baking sheet. Roast the chickpeas for 45 minutes, tossing them halfway, until they are completely crisp.
- While the chickpeas are roasting, combine the yogurt with the remaining 1/2 tablespoon of paprika, cumin and cayenne. Add the water and lemon, stirring until the yogurt has thinned out. Season with salt and pepper, then set aside.
- When the chickpeas are crisped, scatter them atop the roasted carrots. Drizzle with the spiced yogurt, then top with the chopped mint. Serve warm or room temperature.
Nutrition
- Serving Size: 2