Beilage
Harissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
50 Min.Für 4Nutri-Score B€€
B
50 Min.
50 Min.Harissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
rezept von
gatherednutrition
@gatherednutrition
2 Rezepte
3 Importe
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was Sie brauchen
Zutaten
carrots (large, halved lengthwise)Obst & Gemüse6 Stücke
olive oil (for the carrots)Vorräte30 ml
honeyVorräte21 g
garlic powderGewürze1 g
smoked paprikaGewürze1 g
salt (to taste)Gewürze3 g
chickpeas (drained and rinsed)Vorräte240 g- harissa sauceVorräte30 ml
- olive oil (for the chickpeas)Vorräte15 ml
black pepper (to taste)Gewürze1 g
plain Greek yogurtMilchprodukte120 g
feta (crumbled)Milchprodukte70 g
fresh parsley (chopped)Obst & Gemüse4 g- tahiniVorräte20 g
- chili-infused olive oil (for drizzling)Vorräte15 ml
pro Portion
Nährwerte
219kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 6 g
- Fett
- 13 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the carrots
- Preheat the oven to 200 °C and line a large baking tray with parchment paper.
- Toss the carrots with the olive oil, honey, garlic powder, smoked paprika and a generous pinch of salt.
- Spread on the tray and bake.
- Schritt 2
Prepare the chickpeas
- Drain and rinse the chickpeas, then pat dry with a clean kitchen towel.
- Toss in a bowl with the harissa, olive oil, salt and pepper.
- Schritt 3
Roast carrots and chickpeas together
- Flip the carrots over and move them to one side of the tray.
- Spread the chickpeas out on the other side so they get crispy.
- Bake until the carrots are tender and the chickpeas crisp.
- Schritt 4
Cool slightly
- Let the carrots and chickpeas cool for a few minutes.
- Schritt 5
Assemble and serve
- Spread the Greek yogurt over a serving dish.
- Top with the roasted carrots and crispy chickpeas.
- Finish with crumbled feta, chopped parsley, tahini and a drizzle of chili-infused olive oil.
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