Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
Maple-sriracha roasted carrots, crunchy seasoned chickpeas, and cool lemon-garlic yogurt come together in a colorful side or meat-free main.
By Cookin' Kitchen
- Total: 55 minutes
- Servings: 5 servings
Recipe
Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
Maple-sriracha roasted carrots, crunchy seasoned chickpeas, and cool lemon-garlic yogurt come together in a colorful side or meat-free main.
Cookin' · https://cookin.club/recipes/spicy-maple-roast-carrots-with-crispy-chickpeas-and-yogurt-sauce
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Servings
- 5
Ingredients
For 5 servings
Carrots (choose one)
Spicy maple sauce for carrots
Crispy seasoned chickpeas
Extra sauce (optional)
Lemon garlic yogurt sauce
Garnishes
Equipment
- Oven
- Oven racks
- Baking trays
- Bowl
- Rubber spatula
- Plate
Instructions
Step 1: Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks 20 cm/8 inches apart to allow air circulation.
Step 2: Drain the chickpeas and spread them, still wet, on a baking tray. Toss the chosen carrots with the spicy maple sauce ingredients. Put both trays in the oven, with the carrots on the upper rack.
Step 3: After 10 minutes, remove the chickpeas from the oven. Push them to one side of the tray, drizzle with the oil, and sprinkle with the chickpea spices, salt, and pepper. Toss well with a rubber spatula, then return the tray to the oven for 20–25 minutes, until the chickpeas are crispy. They will clatter when you shake the tray; you can also taste one to check.
Step 4: Roast the carrots for 30 minutes, tossing halfway, until tender and caramelised at the edges.
Step 5: Mix the yogurt sauce ingredients in a bowl. Set aside for at least 20 minutes to let the flavours develop.
Step 6: If making the extra sauce, mix the maple syrup and sriracha until combined.
Step 7: Spread the yogurt sauce on a plate. Pile the carrots on top, scraping all the juices from the tray. Drizzle with extra sauce if using, then add the chickpeas, coriander, and pistachios. Serve immediately.
Notes
Choose either Dutch carrots or regular carrots. Cut regular carrots lengthwise into pieces about the width of Dutch carrots; quarter medium carrots and halve small ones.
The roasted chickpeas are crisp outside and softer inside, and they lose their crispness after a couple of hours. Leftovers keep for about a day; store the components separately if you want to reheat the carrots.
The pistachios are optional. To toast them, cook in a dry skillet over medium heat until small golden patches appear, then cool and chop.
The sriracha’s heat mellows during roasting. For less heat, reduce it; add more to the extra sauce at the end if desired.
Nutrition per serving
- Calories
- 304 kcal
- Fat
- 13 g
- Saturated fat
- 3 g
- Carbohydrates
- 41 g
- Sugar
- 20 g
- Fiber
- 8 g
- Protein
- 8 g
- Sodium
- 632 mg
- Cholesterol
- 6 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Sweet maple and sriracha carrots, crisp spiced chickpeas, and cool lemon-garlic yogurt make a hearty side or meat-free meal. Serve the roasted carrots and chickpeas over the yogurt, then finish with coriander and pistachios.
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