Empty My Fridge
Spicy Maple Carrots with Crispy Chickpeas and Yogurt Sauce
Ingredients
- Carrot16 + 600 g
- Maple syrup4 tbsp
- Sriracha sauce2 ½ tbsp
- Olive oil2 ½ tbsp
- Salt¾ tsp
- Black pepper½ tsp
- Chickpea400 g
- Smoked paprika½ tsp
- Garlic powder¼ tsp
- Onion powder¼ tsp
- Yoghurt1 cup
- Garlic½ tsp
- Lemon1 tbsp
- Extra virgin olive oil1 tbsp
- Cilantro · finely chopped2 tbsp
- Pistachio · toasted3 tbsp
Instructions
- Preheat the oven to 200°C/425°F (180°C fan). Set the oven racks about 20 cm/8 inches apart.
- Drain the chickpeas, spread them on a tray while still wet, and toss the carrots with the spicy maple sauce ingredients. Put the chickpea tray and the carrot tray in the oven, with the carrots on the top shelf.
- After 10 minutes, take out the chickpeas, push them to one side, drizzle with the oil, sprinkle with the chickpea spices, salt and pepper, and toss well. Return to the oven for a further 20 to 25 minutes, until crispy.
- Roast the carrots for 30 minutes in total, tossing halfway, until tender and caramelised at the edges.
- Mix the yogurt sauce ingredients in a bowl and leave for at least 20 minutes.
- Mix the extra sauce ingredients until combined.
- To serve, spread the yogurt sauce on a plate, pile on the carrots and scrape in all the pan juices. Drizzle with extra sauce if you like, then top with the chickpeas, coriander and pistachios.
Summarized from RecipeTin Eats's video. Watch it for the details.
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