Guarnición
Harissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
50 minPara 4Nutri-Score B€€
B
50 min
50 minHarissa Roasted Carrots and Chickpeas with Yogurt, Feta and Chili Oil
receta de
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@gatherednutrition
2 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
carrots (large, halved lengthwise)Frutas y verduras6 piezas
olive oil (for the carrots)Despensa30 ml
honeyDespensa21 g
garlic powderEspecias1 g
smoked paprikaEspecias1 g
salt (to taste)Especias3 g
chickpeas (drained and rinsed)Despensa240 g- harissa sauceDespensa30 ml
- olive oil (for the chickpeas)Despensa15 ml
black pepper (to taste)Especias1 g
plain Greek yogurtLácteos120 g
feta (crumbled)Lácteos70 g
fresh parsley (chopped)Frutas y verduras4 g- tahiniDespensa20 g
- chili-infused olive oil (for drizzling)Despensa15 ml
por ración
Nutrición
219kcal
- Carbohidratos
- 20 g
- Proteínas
- 6 g
- Grasas
- 13 g
lo que usará
Utensilios
Horno
Bandeja de horno
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Cool slightly
- Let the carrots and chickpeas cool for a few minutes.
- Paso 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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