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Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

Delicious Spicy Maple Roast Carrots with Crispy Chickpeas

Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce are a flavorful, quick meal perfect for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: high protein salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 500 g Dutch carrots or regular carrots
  • 2 tablespoon Maple syrup or honey as a substitute
  • 1 tablespoon Sriracha adjust to taste
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
For the Chickpeas
  • 400 g Chickpeas drained and rinsed
  • 1 tablespoon Olive oil for chickpeas
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ½ teaspoon Salt for chickpeas
  • ½ teaspoon Black pepper for chickpeas
For the Yogurt Sauce
  • 1 cup Plain yogurt Greek yogurt for extra richness
  • 1 clove Finely grated garlic
  • 1 tablespoon Lemon juice
  • 1 tablespoon Extra virgin olive oil
  • ¼ teaspoon Salt for yogurt sauce
  • 1 tablespoon Finely chopped coriander or parsley (optional)
  • 2 tablespoon Toasted and chopped pistachios (optional)
  • 1 tablespoon Maple syrup for optional extra sauce
  • 1 tablespoon Sriracha for optional extra sauce

Equipment

  • Oven
  • Baking Tray
  • mixing bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 200°C (425°F) or 180°C for a fan oven.
  2. Drain the chickpeas and spread them across a baking tray in a single layer.
  3. In a large mixing bowl, toss the Dutch carrots with maple syrup, sriracha, olive oil, salt, and black pepper until evenly coated.
  4. Transfer the seasoned carrots onto another baking sheet lined with parchment paper.
  5. Place both baking trays in the preheated oven, positioning the carrots on the top shelf. Roast for a total of 30 minutes.
  6. After 10 minutes, remove the chickpeas tray and drizzle with olive oil and seasonings. Toss and return to the oven for an additional 20-25 minutes.
  7. At the 20-minute mark of roasting the carrots, gently flip them and continue roasting for another 10 minutes.
  8. Mix yogurt, garlic, lemon juice, olive oil, and salt for the yogurt sauce and let it rest for at least 20 minutes.
  9. Serve by layering yogurt sauce, roasted carrots, and crispy chickpeas, garnished with coriander or pistachios.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 8gVitamin A: 12000IUVitamin C: 10mgCalcium: 120mgIron: 3mg

Notes

For even roasting, cut carrots to similar sizes. Dry chickpeas well before roasting for maximum crunch.

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