Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
Introduction
Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce is a delightful dish that combines sweet, spicy, and creamy flavors. This dish not only tastes great but also looks beautiful on the plate. The combination of tender roasted carrots, crispy chickpeas, and a cool yogurt sauce makes it a perfect dish for any occasion.
Why Make This Recipe
This recipe is not just delicious; it is also packed with nutrients. Carrots are rich in vitamins, and chickpeas provide a good source of protein and fiber. The use of maple syrup adds a natural sweetness to the dish, while sriracha brings in a spicy kick. This recipe is perfect for a side dish or a main course if you want something light and healthy. Plus, it’s simple and quick to prepare, making it great for busy weeknights or as a standout dish for gatherings.
How to Make Spicy Maple Roast Carrots with Crispy Chickpeas
Making Spicy Maple Roast Carrots with Crispy Chickpeas is easy. Follow these steps to create this delicious dish.
Ingredients:
- 16 Dutch carrots, scrubbed clean and tops trimmed
- 600 g (1.2 lb) regular carrots, peeled and 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 or kosher salt
- 1/4 tsp black pepper
- 400 g (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 cup plain yogurt
- 1/2 tsp garlic, finely grated
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp cooking salt or kosher salt
- 2 tbsp finely chopped coriander/cilantro leaves
- 3 tbsp toasted pistachios, finely chopped
Directions:
- Preheat your oven to 200°C (425°F) or 180°C fan, ensuring the oven racks are about 20 cm (8") apart.
- For the chickpeas and carrots: Drain the chickpeas and spread them out on a tray while they are still wet. In another bowl, toss the carrots with the ingredients for the Spicy Maple Sauce. Place both trays in the oven with the carrots on the top shelf.
- For crispy chickpeas: After 10 minutes in the oven, take out the chickpeas. Push them to one side of the tray, drizzle with olive oil, and sprinkle with spices, salt, and pepper. Toss well, then return to the oven for another 20–25 minutes until crispy.
- For the carrots: Roast for 30 minutes, tossing halfway through, until tender and caramelized.
- For the yogurt sauce: In a bowl, combine yogurt sauce ingredients and set aside for 20 minutes.
- Assemble your dish by spreading yogurt sauce on a plate, piling on the carrots, drizzling with extra sauce, topping with crispy chickpeas, and sprinkling with coriander and pistachios. Enjoy!
How to Serve Spicy Maple Roast Carrots with Crispy Chickpeas
This dish can be served warm or at room temperature. It is great on its own or as a side dish with grilled meats or a fresh salad. You can also add more yogurt sauce on top for creaminess.
How to Store Spicy Maple Roast Carrots with Crispy Chickpeas
If you have leftovers, store them in an airtight container in the fridge. The carrots can last for 3-4 days, while the chickpeas may become less crispy over time. You can reheat them in the oven to regain some crispiness, or enjoy the dish cold!
Tips to Make Spicy Maple Roast Carrots with Crispy Chickpeas
- Make sure to spread the chickpeas out well on the tray for even cooking.
- Feel free to adjust the amount of sriracha based on your spice preference.
- Adding some lemon zest to the yogurt sauce can enhance the flavor.
Variation
You can substitute the carrots with sweet potatoes or butternut squash for a different flavor. You can also use tahini instead of yogurt for a vegan option.
FAQs
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chickpeas and carrots in advance and roast them before serving.
Q: Can I use frozen chickpeas?
A: Yes, but make sure to thaw and drain them before roasting.
Q: How spicy is this dish?
A: The spice level depends on how much sriracha you use. You can adjust it to your liking.
Enjoy making and sharing this warm, vibrant dish with family and friends!
Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
Ingredients
For the Carrots and Chickpeas
- 16 pieces Dutch carrots, scrubbed clean and tops trimmed
- 600 g regular carrots, peeled and cut into quarters
- 3 tbsp maple syrup (or 2 1/2 tbsp honey) Honey can be used as an alternative to maple syrup.
- 2 tbsp sriracha Adjust the amount based on spice preference.
- 1.5 tbsp olive oil For tossing the carrots.
- 0.25 tsp cooking salt or kosher salt
- 0.25 tsp black pepper
- 400 g can chickpeas, drained
- 1 tbsp olive oil For crispy chickpeas.
- 0.5 tsp smoked paprika
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
For the Yogurt Sauce
- 1 cup plain yogurt Greek yogurt can be used for a thicker consistency.
- 0.5 tsp garlic, finely grated
- 1 tbsp lemon juice Fresh lemon juice is recommended.
- 1 tbsp extra virgin olive oil
- 0.25 tsp cooking salt or kosher salt
- 2 tbsp finely chopped coriander/cilantro leaves
For Garnish
- 3 tbsp toasted pistachios, finely chopped
Instructions
Preparation
- Preheat your oven to 200°C (425°F) or 180°C fan, ensuring the oven racks are about 20 cm (8') apart.
- Drain the chickpeas and spread them out on a tray while they are still wet.
- In another bowl, toss the carrots with maple syrup, sriracha, 1.5 tbsp olive oil, salt, and pepper.
Cooking
- Place both trays in the oven with the carrots on the top shelf.
- After 10 minutes in the oven, take out the chickpeas, push them to one side, drizzle with 1 tbsp olive oil, and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well, then return to the oven for another 20–25 minutes until crispy.
- Roast the carrots for 30 minutes, tossing halfway through, until tender and caramelized.
Yogurt Sauce
- In a bowl, combine all yogurt sauce ingredients and set aside for 20 minutes.
Assembly
- Spread yogurt sauce on a plate, pile on the carrots, drizzle with extra sauce, top with crispy chickpeas, and sprinkle with coriander and pistachios.
